Butterscotch Pecan Pound Cake

• 1 c. butter or margarine, softened
• 1 (8 oz.) pkg. cream cheese, softened
• 2 1/4 c. sugar
• 6 large eggs
• 2 2/3 c. all-purpose flour
• 1 tsp. vanilla extract
• 1 tsp. vanilla, butter and nut flavoring
• 1 c. chopped pecans, toasted
• 1/2 c. butterscotch morsels

1. Beat butter and cream cheese at medium speed with an electric mixer about 2 minutes or until soft and creamy.
2. Gradually add sugar, beating at medium speed 5 to 7 minutes.
3. Add eggs, one at a time, beating just until yellow disappears.
4. Gradually add flour, mixing at lowest speed just until blended after each addition. Stir in flavorings, pecans and morsels.
5. Spoon batter into a greased and floured 12-cup Bundt pan.
6. Bake at 325u0b0 for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
7. Cool in pan on a wire rack 10 minutes; remove from pan and let cool completely on a wire rack.
8. Yield:
9. one 10-inch cake.

butter, cream cheese, sugar, eggs, allpurpose, vanilla extract, vanilla, pecans, butterscotch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1000263 (may not work)