Butterscotch Pumpkin Cake Recipe

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Type: Butterscotch Pumpkin Cake Free Cooking Recipe – Thanks Giving

Not bad!

Ingredients / Directions
1 (11 ounce) package butterscotch flavored chips
divided
2 cup(s)s all-purpose flour
1 3/4 cup(s)s granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup(s) pure pumpkin
1/2 cup(s) vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 tablespoons confectioners” sugar (optional) Preheat oven to 350 degrees F. Grease 12-cup(s) Bundt pan.

Microwave 1 cup(s) butterscotch chips in small
microwave-safe bowl on medium-high (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals
stirring until smooth. Cool to room temperature.

Combine flour
granulated sugar
baking powder
cinnamon
salt and nutmeg in medium bowl. Stir together melted morsels
pumpkin
vegetable oil
eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared Bundt pan.

Bake for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle with confectioners” sugar. Serve with Butterscotch Sauce.

Butterscotch Sauce: Heat 1/3 cup(s) evaporated milk in a medium
heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining chips; stir until smooth. Return to heat. Stirring constantly. Bring mixture just to a boil; cool to room temperature; stir before serving.

Yields 24 servings.

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