Butterscotch Pumpkin Cake
1 (11 ounce) package butterscotch flavored chips, divided
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup pure pumpkin
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 tablespoons confectioners' sugar (optional)
Heat oven to 350 degrees F. Grease 12-cup Bundt pan.
Microwave 1 cup butterscotch chips in small, 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.
Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg
in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and
vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon
batter into prepared Bundt pan.
Bake for 40 to 50 minutes or until wooden pick inserted in cake comes out
clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool
completely. Sprinkle with confectioners' sugar. Serve with Butterscotch Sauce.
Butterscotch Sauce: Heat 1/3 cup evaporated milk in a medium, heavy-duty
saucepan over medium heat just to a boil; remove from heat. Add remaining
chips; stir until smooth. Return to heat. Stirring constantly. Bring mixture
just to a boil; cool to room temperature; stir before serving.
Yields 24 servings.
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
