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Butterscotch Pound Cake
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1 cup butterscotch chips
2 tbl. instant coffee
1/4 cup water
1 cup butter, softened
1-1/2 cups sugar
2-1/2 tsp. baking powder
3 cups flour
1 tsp. salt
3/4 cup buttermilk
4 eggs
Melt together in top of a double boiler the morsels, instant coffee, and water. Cream together butter and sugar; blend into the butterscotch mixture. Add flour alternately with the buttermilk to the creamed mixture. Add eggs, one at a time, beating well after each addition.
Turn into a well-greased and floured Bundt pan or a tube pan.
Bake at 350 degrees for 45-50 minutes.
Cool for 15 minutes before removing from pan.
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