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Butterscotch Pumpkin Cake Recipe
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Butterscotch Pumpkin Cake
1 package (11-oz) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels,
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup LIBBY'S® 100% Pure Pumpkin
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 tablespoons powdered sugar, (optional)
PREHEAT oven to 350° F. Grease 12-cup bundt pan.
MICROWAVE 1 cup morsels 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
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 powdered sugar. Serve
with Butterscotch Sauce.
FOR BUTTERSCOTCH SAUCE:
HEAT 1/3 cup NESTLÉ® CARNATION® Evaporated Milk in medium,
heavy-duty saucepan over medium heat just to a boil; remove from
heat. Add remaining morsels; stir until smooth. Return to heat.
Stirring constantly, bring mixture just to a boil. Cool to room
temperature. Stir before serving.
YIELD: 24 Servings
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