Shelly's Recipe

BUTTERSCOTCH COFFEE POUND CAKE

Category: Cakes

6-ounce package of butterscotch morsels (3/4 cup)
2 tbsp instant coffee (granules, powder, crystals)
1/4 cup water
1 cup butter (2 sticks), softened
1-1/2 cup sugar
3 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup buttermilk
4 eggs

Preheat oven to 350. Grease and flour a large Bundt pan or other 12-cup cake pan.

Melt butterscotch morsels, instant coffee and water together in top of a double boiler over simmering water.

Cream together butter and sugar. Blend in butterscotch mixture. Combine flour, baking soda and salt and add to creamed mixture alternately with buttermilk. Add eggs, one at a time, beating well after each addition.

Pour into prepared pan and bake for 55-60 minutes. Test with cake tester or toothpick. Dust with powdered sugar, if desired.