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Butterscotch Bundt Cake II
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1 package yellow cake mix
1 (3.4 ounce) package instant butterscotch pudding mix
1 cup milk
1/2 cup vegetable oil
3 eggs
1 cup butterscotch morsels
Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan.
In a large bowl, combine cake mix, pudding mix, milk, oil and eggs. Beat on low speed for 30 seconds, then on medium speed for 2 minutes. Add butterscotch morsels and stir by hand until well mixed in. Bake at 350 degrees for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack, and continue to cool completely.
GLAZE:
1/4 cup butter
1/4 cup brown sugar
2 tbl. milk
1 cup powdered sugar
1 tsp. vanilla
In a saucepan, combine butter, brown sugar and milk. Bring to full boil. Add sugar and extract. Beat til smooth. Add more milk if necessary. Drizzle over top of warm cake. May sprinKle on butterscotch morsels if desired.
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