BUTTERSCOTCH POUND CAKE (BUNDT CAKE)
1 CUP BUTTER OR MARGARINE, ROOM TEMPERATURE
1/4 CUP CRISCO
1 8OZ PACKAGE CREAM CHEESE
3 CUPS SUGAR
3 CUPS ALL-PURPOSE FLOUR (DO NOT NEED TO SIFT; RESERVE 1/4 CUP TO DREDGE NUTS AND MORSELS IN)
6 EGGS
1 CUP CHOPPED NUTS
1 CUP BUTTERSCOTCH MORSELS
1 TEASPOON VANILLA
DREDGE NUTS AND MORSELS IN 1/4 CUP OF THE FLOUR. CREAM TOGETHER CREAM CHEESE, BUTTER AND CRISCO. ADD SUGAR GRADUALLY, BEATING WELL. BEAT FOR ABOUT 6 MINUTES AFTER SUGAR IS ADDED. ADD EGGS ONE AT A TIME, BEATING JUST UNTIL YELLOW IS GONE. ADD FLOUR GRADUALLY, BEATING JUST UNTIL BLENDED AFTER EACH ADDITION. ADD VANILLA AND FOLD IN NUTS AND BUTTERSCOTCH MORSELS. BAKE IN 325 DEGREES OVEN FOR 1 HOUR AND 30 MINUTES OR UNTIL TOOTHPICK INSERTED IN MIDDLE COMES OUT CLEAN. LET SET FOR ABOUT 5 MINUTES AND TURN ONTO A RACK. LET COOL. IT IS DELICIOUS.
1 BOX YELLOW CAKE MIX
1 SMALL BOX OF BUTTERSCOTCH PUDDING
4 EGGS
1 1/2 CUP WATER (YOU MAY USE MILK IF YOU WANT)
1/2 CUP OIL
MIX ALL TOGETHER, POUR IN PAN, COOK AT 350 DEGREES FOR 35 TO 45 MINUTES OR UNTIL DONE.
WITH THIS CAKE MIX POUND CAKE RECIPES YOU CAN USE DIFFERENT VARIETY OF FLAVOR OF CAKES:
STRAWBERRY CAKE MIX WITH VANILLA PUDDING MIX
CHOCOLATE CAKE MIX WITH CHOCOLATE PUDDING MIX
YELLOW CAKE MIX WITH PISTACHIO PUDDING MIX
LEMON CAKE MIX WITH LEMON PUDDING MIX
LET YOUR MIND GO WILD WITH THIS!!
WITH EACH OF THESE ALL YOU HAVE TO ADD TO IT IS:
4 EGGS
1 1/2 CUP OF WATER (OR MILK)
1/2 CUP OF OIL
MIX ALL TOGETHER AND COOK AT 350 DEGREES
THESE CAKES ALWAYS COME OUT MOIST FOR ME!!
HERE IS A VANILLA GLAZE YOU CAN PUT ON THE TOP OF THE CAKES
VANILLA GLAZE
1 CUP OF POWDER SUGAR
1/2 TEASPOON OF VANILLA FLAVORING
2 TABLESPOONS OF MILK
MIX TOGETHER UNTIL SMOOTH AND SPREAD ON TOP OF CAKES.
LIKE FOR THE LEMON AND STRAWBERRY CAKE. JUST CHANGE THE FLAVORING TO LEMON OR STRAWBERRY.
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