Several years ago, my dear friend Charla Walker of Clinton brought me a delicious Butterscotch Bundt Cake, and it has become my favorite fall cake. I have given it to so many people, and everyone asks for the recipe. I often make one recipe into two small cakes because it is so rich, and then I can share it with two friends. One friend to whom I gave one of the smaller cakes ate the entire cake on her way home from my house, and she only lives 30 minutes away. I gave another cake to some men who were going hunting, and they called before reaching the camp for the recipe to bake another cake for the rest of the weekend. They decided it would be wonderful warm, and they would certainly need another cake after the hunt. Try this cake on a cool fall day, and bake an extra one for a friend. If they are anything like my friends, they are certain to love it, but hopefully not all in one sitting. Enjoy!
Butterscotch Bundt Cake
1 (18.25-ounce) box yellow cake mix
1 (3.4-ounce) box instant vanilla pudding mix
1 (12-ounce) package butterscotch chips
1 cup coarsely chopped walnuts
Preheat oven to 325 degrees. In a large bowl, stir together cake mix, pudding mix, chips, walnuts, and coconut. Blend in eggs, sour cream, and oil; mix well. Bake for 1 hour in a Bundt pan that has been sprayed with cooking oil spray. Cool in pan for 5 to 10 minutes before removing from pan.
Yield: 12-16 servings
