Butterscotch Pound Cake

Ingredients

• 1 butter pecans cake mix
• 2 packages butterscotch pudding (3 oz. each)
• 1 cup water
• 3/4 cup oil
• 4 eggs
• 1 tsp. vanilla
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• 1 tsp. butter flavoring

Caramel Icing:

• 1 1/2 cups brown sugar
• 1/2 cup white sugar
• 1 cup half and half
• 3 Tbsp. butter
• 1 tsp. vanilla

Directions

Mix together and bake in a greased and floured tube pan at 350 degrees F for about 45 minutes to an hour. Do not overcook or cake will be dry. Pour caramel icing over cooled cake.

For Caramel Icing: Boil to soft ball stage. Set aside until lukewarm. Beat until thick enough to ice cake.

By Robin from Washington, IA