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Butterscotch Pound Cake
Hazel Smith's Hot Dish Recipe of the Week
Hot Dish
Hot Dish
Butterscotch Pound Cake

1 box yellow cake mix
½ cup vegetable oil
4 eggs
1 6-ounce package butterscotch morsels
1 cup chopped pecans
1 8-ounce carton sour cream

Preheat oven to 350°.

Beat eggs. Add remaining ingredients and beat well with mixer. Pour into a greased and floured 10-inch Bundt pan. Bake at 350° for 55 to 60 minutes. Let cool in pan 35--40 minutes before removing. Sprinkle with powdered sugar, if desired.
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