Butterscotch Pound Cake

Ruth Drummond

  • 1 (6 oz) package butterscotch chips
  • 1/4 cup water
  • 2 Tbsp instant coffee
  • 2 sticks oleo
  • 1 1/2 cup sugar
  • 3 cups flour
  • 1/2 tsp soda
  • 1/4 tsp salt
  • 3/4 cup buttermilk
  • 4 eggs

In double boiler, mix chips, water and instant coffee. Heat until chips and coffee dissolve. Cream together oleo and sugar. Add flour, soda, salt and buttermilk. Add eggs, one at a time, beating 1 minute between eggs. Bake in well greased and floured pan at 350°. Cool 15 minutes before removing.


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