Saturday, November 20, 2010

Butterscotch Pound Cake


•1 18.25 oz box yellow cake mix with pudding
•1/2 cup sugar
•1 3.9 oz box instant butterscotch pudding
•1/2 cup vegetable oil
•3/4 cup water
•4 large eggs
•1 8 oz carton sour cream
•1 6 oz package butterscotch chips
•1 teaspoon vanilla extract
•Caramel syrup


Combine cake mix, sugar, and pudding. Stir with a wire whisk to remove lumps. Add oil, eggs, water, and sour cream, then beat with electric mixer until smooth. Stir in vanilla and butterscotch chips. Pour into a greased and floured 12 cup bundt pan or a 10 inch tube pan. Bake at 350 degrees for one hour or until wooden pick inserted in center comes out clean. Cool in pan for 15 minutes before removing. Let cool completely and drizzle with caramel syrup, if desired

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