Butterscotch Pound Cake

• 1 1/2 cups pecans, chopped
• 1 (6 ounce) package butterscotch chips
• 3 cups all-purpose flour, divided
• 3 cups white sugar
• 1 (8 ounce) package cream cheese, softened
• 1 cup butter
• 1/4 cup shortening (such as Crisco(R))
• 1 teaspoon vanilla extract
• 6 eggs

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt (R)).
2. Mix pecans, butterscotch chips, and 2 tablespoons flour in a bowl until coated.
3. Beat sugar, cream cheese, butter, shortening, and vanilla extract together in a large bowl with an electric mixer until light and fluffy.
4. Alternate mixing 1 egg and 1/2 cup of remaining flour at a time into the butter mixture, beating well after each addition to form a smooth batter. Fold in coated butterscotch chips and pecans to incorporate. Pour batter into tube pan.
5. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours.
6. Cool in the pan for 20 minutes before removing to cool on a wire rack. Cool completely before slicing.

pecans, butterscotch chips, allpurpose flour, white sugar, cream cheese, butter, shortening, vanilla, eggs

Taken from www.allrecipes.com/recipe/245283/butterscotch-pound-cake/ (may not work)