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       #Post#: 236--------------------------------------------------
       Butterscotch Rum Pound Cake!!
   DIR By: Hummingbird
       Date: August 14, 2012, 3:49 pm
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       Butterscotch Rum Pound Cake
       A delicious rich pound cake with a twist! The butterscotch
       morsels
       add a nice sweet caramelized flavor to this classic pound cake.
       1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch
       Flavored Morsels, divided
       1 pkg. (18.25 oz.) yellow cake mix
       4 large eggs
       3/4 cup sour cream
       1/2 cup milk
       1/2 cup dark rum
       1/4 cup (1/2 stick) butter or margarine, softened (we recommend
       LAND O LAKES® Butter)
       1 cup finely chopped walnuts or pecans
       Glaze
       Chopped nuts (optional)
       1. Preheat oven to 350° F. Grease 10-inch bundt pan.
       2. Microwave 1 1/3 cups morsels in medium, microwave-safe bowl
       on
       MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at
       additional
       10- to 20-second intervals, stirring until smooth. Cool to room
       temperature.
       3. Combine cake mix, eggs, sour cream, milk, rum, butter and
       melted
       morsels in large mixer bowl. Beat on low speed just until
       moistened. Beat on high speed for 2 minutes. Stir in 1 cup nuts.
       Pour into prepared bundt pan.
       4. Bake for 50 to 60 minutes or until wooden pick inserted in
       cake
       comes out clean. Cool in pan on wire rack for 20 minutes. Invert
       onto wire rack to cool completely; transfer to serving platter.
       Pour Glaze over cake; sprinkle with chopped nuts.
       Glaze
       1 Microwave remaining morsels and 1 to 2 tablespoons milk in
       small,
       microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds;
       stir.
       2 Microwave at additional 10- to 20-second intervals, stirring
       until smooth. Cool for 5 to 10 minutes.
       Servings: 24
       Preparation time: 20 minutes
       Cooking time: 1 hour
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