PUMPKIN BUTTERSCOTCH CAKE*
1 2/3 cups butterscotch morsels, divided
2 cups flour
1 3/4 cups sugar
1 Tbsp baking powder
1 1/2 tsp cinnamon
1 tsp salt
1/2 tsp nutmeg
1 cup pumpkin
1/2 cup vegetable oil
3 eggs
1 tsp vanilla
2 Tbsp milk
Microwave 1 cup morsels in small bowl on 70% power for 1 minute: stir. Continue microwaving and stirring until melted and smooth. Cool.
Combine flour, sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, oil, eggs and vanilla in large bowl with wire whisk. Stir in flour mixture.
Spoon batter into greased 10 inch bundt pan.
Bake in preheated 350 degree oven for 40 to 50 minutes or until toothpick comes out clean. Cool in pan about 30 min. Remove from pan and drizzle with glaze.
Glaze: Microwave 2 tablespoons milk with remaining morsels. Stir until smooth.
Servings : 24
Preparation Time : 1:30