Recipe: Butterscotch Pound Cake (using instant coffee)

Butterscotch Pound Cake (using instant coffee)

1 (6 oz.) pkg. butterscotch morsels
2 tbsp. instant coffee
1/4 cup water
1 cup butter
1 1/2 cups sugar
3 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup buttermilk
4 eggs

Melt together in double boiler morsels, instant coffee and water.

Cream butter and sugar. Blend in butterscotch mixture.

Combine flour, soda and salt; add to creamed mixture alternately with buttermilk. Add eggs, one at a time, beating well after each addition. Turn into well greased and floured Bundt pan.

Bake at 350 degrees for 55-60 minutes. Cool 15 minutes before removing from pan. Dust with powdered sugar on top if desired.

Hi Missy,

I don't know if this recipe originated from Tupperware, but hopefully it's close to the one you're looking for.

Happy Baking!

Betsy