Butterscotch Pound Cake

Given to me from one of my patients=) she used to make this for us and we would split it up for everyone in the office (including the other patients) and tell stories while they waited to be seen.

**NOTE: WHEN STORING LEFTOVERS, DO NOT REFRIGERATE! LEAVE ON COUNTER TOP. WILL LAST FOR A WEEK.**

Given to me from one of my patients=) she used to make this for us and we would split it up for everyone in the office (including the other patients) and tell stories while they waited to be seen.

**NOTE: WHEN STORING LEFTOVERS, DO NOT REFRIGERATE! LEAVE ON COUNTER TOP. WILL LAST FOR A WEEK.**

Elizabeth Carbaugh @cook_7896579

Given to me from one of my patients=) she used to make this for us and we would split it up for everyone in the office (including the other patients) and tell stories while they waited to be seen.

**NOTE: WHEN STORING LEFTOVERS, DO NOT REFRIGERATE! LEAVE ON COUNTER TOP. WILL LAST FOR A WEEK.**

Given to me from one of my patients=) she used to make this for us and we would split it up for everyone in the office (including the other patients) and tell stories while they waited to be seen.

**NOTE: WHEN STORING LEFTOVERS, DO NOT REFRIGERATE! LEAVE ON COUNTER TOP. WILL LAST FOR A WEEK.**

Saved

Ingredients

1 boxYellow Cake Mix
1-8 ozButterscotch Instant Pudding
3Eggs
1-8 ozSour Cream
1/4-1/2 cupSugar
3/4 cupWater
1-8 ozButterscotch Morsels
3/4 cupOil

Saved

Steps

1

Mix cake and posing mixes together. As the eggs, sour cream, sugar and water and beat for at least 1 minute.
2

Then, mix in the butterscotch morsels and oil.
3

Spray a bunt pan and poor mixture in.
4

Bake at 350° for 1 hour (DO NOT OPEN THE OVEN.) When done, take out of the iceberg and shake pan and IMMEDIATELY flip cake onto a plate. Cool completely (about 1-2 hours) prior to serving.