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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s