1 (11 oz.) Pkg Butterscotch Flavored Morsels, divided
1 (18.25 oz.) Pkg Moist Yellow Cake Mix
4 large Eggs
3/4 Cup Sour Cream
1/2 Cup Milk
1/2 Cup Dark Rum
1/4 Cup Butter or margarine
1 Cup Finely Chopped Walnuts
Oven Temp ~ 350°
Baking Time ~ 50 -
Pan Type ~ 10 inch Bundt cake pan
Microwave 1 1/3 cups butterscotch flavored morsels in medium
microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute, stir.
Microwave at additional 10 to 20 second intervals, stirring until smooth.
Cool butterscotch to room temperature.
Combine cake mix, eggs, sour cream, milk, rum, butter and melted morsels in a large mixer bowl. Beat on low speed just until moistened. Beat on high speed for 2 minutes. Stir in 1 cup nuts. Pour butterscotch rum pound cake batter into prepared Bundt pan.
Bake butterscotch pound cake 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 Butterscotch Pound Cake to serving platter. Pour Glaze over cake; sprinkle with chopped nuts.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!