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Print this Recipe    Butterscotch Pumpkin

Butterscotch Pumpkin Cake
Makes 24 servings

1 to 1 2/3 cups butterscotch flavored chips
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 canned pumpkin
1/2 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
Powdered sugar (optional)

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 temperature.

Combine flour, granulated sugar, baking powder, cinnamon, salt and
nutmeg in medium bowl. Stir together melted butterscotch morsels,
pumpkin, vegetable oil, eggs and vanilla extract in large bowl with
wire whisk. Stir in flour mixture. Spoon batter into greased
10-inch bundt pan.

Bake in preheated 350 F. oven 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:

Bring 1/3 cup evaporated milk just to a boil in medium, heavy-duty
saucepan over medium heat; 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.

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