Butterscotch-Mocha Pound Cake

• 6 ounces, weight Butterscotch Flavored Morsels
• 2 Tablespoons Instant Coffee Powder
• 1/4 cups Water
• 1 cup Softened Butter Or Margarine
• 1-1/2 cup Sugar
• 3 cups All-purpose Flour
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 3/4 cups Buttermilk
• 4 Eggs

1. Preheat oven to 350 F.
2. Combine butterscotch morsels, coffee powder and water in the top of a double boiler. Bring about an inch of water to a simmer in the bottom of the double boiler. Stir until smooth. Remove the bowl from the heat and set aside.
3. In a large bowl combine butter and sugar and mix well. Stir in butterscotch mixture.
4. Combine flour, soda, and salt in a smaller bowl then add it into the creamed mixture alternately with buttermilk, beating well after each addition. Add eggs one at a time beating well after each addition. Then pour batter into a greased and floured 10 inch bundt pan. Bake at 350 F for 55 to 60 minutes. Remove pan from oven and set it on a rack. Cool cake in the pan for 10 to 15 minutes. Remove cake from pan and serve.
5. Yield: One 10 inch bundt cake.
6. Note: For a stronger coffee taste, you can add 1/4 teaspoon of additional coffee powder.

butterscotch, coffee powder, ubc, butter, sugar, allpurpose, baking soda, ubc, buttermilk, eggs

Taken from tastykitchen.com/recipes/desserts/butterscotch-mocha-pound-cake/ (may not work)