Diamond Crystal Brands / Butterscotch Pound Cake

Butterscotch Pound Cake
Using Chef’s Companion Butterscotch Pudding Mix. Also try our Butterscotch Pound Cake French Toast for more uses of this delicious recipe!
Serving Size
- 16 Servings
Ingredients
- All-purpose flour
- Salt
- Baking Powder
- Butter, softened
- Sugar
- Chef’s Companion Butterscotch Pudding and Pie Filling
- Eggs
- Milk
- Vanilla Extract
Measurement
Meas.
- 3 cups
- 1/2 tsp
- 1/2 tsp
- 1 pound
- 2 cups
- 1 cup
- 5 each (or 8.5 oz)
- 1 cup
- 1 tsp
Instructions
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1:Preheat oven to 350 degrees.
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2:In medium bowl, whisk together flour, salt and baking powder. Set aside.
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3:Using an electric mixer, cream together butter, sugar and pudding mix.
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4:Add in eggs, one at a time, beating after each addition.
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5:Add dry ingredients to wet ingredients alternately with milk, starting with flour and ending with milk.
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6:Mix in vanilla, and pour batter into a greased and floured (10 inch) Bundt or tube pan.
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7:Bake for 1 to 1 ¼ hours, or until a toothpick inserted in center of cake comes out clean.
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8:Cool completely in pan before inverting onto wire rack or serving plate.
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9:Optional Butterscotch Glaze:
¼ cup butter
¼ cup butterscotch chips
¾ cup powdered sugar
2 tablespoons milk
Melt butter in small sauce pan over medium heat.
Add chips and stir until melted. Slowly whisk in powdered sugar and milk until blended, and bring to a boil, continuously stirring until smooth. Drizzle over cake and serve.