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 flavoring
• 1 tsp. butter flavoring
• 1 tsp. nut flavoring
• 1 c. chopped pecans, toasted
• 1/2 c. butterscotch morsels

1. Beat butter and cream cheese at medium speed of mixer about 2 minutes, 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.
5. Stir in flavorings, pecans and morsels.
6. Spoon batter into a ten-inch tube pan.
7. Bake at 350u0b0 for 1 hour and 20 minutes or until it tests done.
8. Cool in pan ten minutes; remove from pan; cool completely in wire rack.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=447197 (may not work)