Butterscotch Pound Cake

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

1. Beat butter and cream cheese at medium speed about 2 minutes or until soft.
2. Slowly add sugar and beat about 7 minutes.
3. Add eggs, one at a time, beating until yellow disappears.
4. Gradually add flour until blended.
5. Add flavorings, pecans and morsels. Spoon batter into a greased pan.
6. Bake at
7. 325u0b0 for 1 hour and 20 minutes or until a toothpick comes out clean.
8. Let cool a little. Pour the topping over cake while warm.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=913764 (may not work)