Food Lion Kitchen: Butterscotch Rum Cake

Butterscotch Rum Cake – Ken Orris

-1 package butterscotch chips divided
-1 package yellow cake mix
-4 large my essentials eggs
-¾ cup my essentials sour cream
-½ cup my essentials milk
-½ cup dark rum
-¼ cup my essentials butter or margarine
-1 cup chopped walnuts (optional)

Melt 1 1/3 cups chips in microwave. Combine cake mix, eggs, sour cream, milk, rum, butter and melted chips. Beat until smooth and extra 2 minutes. Mix in nuts. Pour mixture into a 10 inch Bundt pan .Bake at 350 for 50-60 minutes. Glaze: melt remaining chips and add
1 to 2 tablespoons milk.

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