Butterscotch Pumpkin Cake Recipe

Ingredients

• 1 package (11 ounces) Nestlé® Toll House® Butterscotch Flavored Morsels, divided
• 2 cups all-purpose flour
• 1-3/4 cups 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
• Confectioners' sugar, optional
• 1/3 cup evaporated milk

Directions

• In a small microwave-safe bowl, microwave 1 cup morsels on medium-high power for 1 minute; stir. Microwave at additional 10-to 20-second intervals, stirring until smooth. Cool to room temperature. In a medium bowl, combine flour, sugar, baking powder, cinnamon, salt and nutmeg. In a large bowl, stir together melted morsels, pumpkin, oil, eggs and vanilla with a wire whisk. Stir in flour mixture. Spoon batter into a greased 10-in. fluted tube pan. Bake at 350° for 40-50 minutes or until toothpick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle cake with confections' sugar if desired. In a medium heavy-duty saucepan, heat evaporated milk over medium-high 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. Serve cake with butterscotch sauce. Yield: 12-16 servings.
  
  Preparation Tips: For best results, do not spoon sauce over cake until read to serve. It soaks into the cake quite quickly. A scoop of vanilla ice cream or frozen yogurt will dress up this festive fall dessert. For a change of pace, 2 teaspoons pumpkin pie spice may be substituted for the cinnamon and nutmeg called for in the recipe.

Butterscotch Pumpkin Cake published in Taste of Home Cooking School Collection Fall 2001, p63