Butterscotch Coffee Pound Cake Recipe

• 6 ounce Butterscotch morsels (small package or possibly 3/4 c.)
• 2 Tbsp. Instant coffee (granules, pwdr, crystals)
• 1/4 c. Water
• 1 c. Butter (2 sticks), softened
• 1 1/2 c. Sugar
• 3 c. Flour
• 1/2 tsp Baking soda
• 1/4 tsp Salt
• 3/4 c. Buttermilk
• 4 x Large eggs

1. Preheat oven to 350 F. Grease and flour a large Bundt pan or possibly other 12 c. cake pan.
2. Heat butter scotch morsels, instant coffee and water together in top of a double boiler over simmering water.
3. In electric mixer, cream together butter and sugar.
4. Blend in butterscotch mix.
5. Combine flour, baking soda and salt and add in to creamed mix alternately with buttermilk.
6. Add in Large eggs, one at a time, beating well after each addition.
7. Pour into prepared pan and bake at 350 F for 55-60 min.
8. Test with cake tester or possibly toothpick.
9. Dust with powdered sugar, if you like.

butterscotch, coffee, water, butter, sugar, flour, baking soda, salt, buttermilk, eggs

Taken from cookeatshare.com/recipes/butterscotch-coffee-pound-cake-96390 (may not work)