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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Butterscotch Pumpkin Cake Recipe

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This recipe for Butterscotch Pumpkin Cake, by , is from Greenway Baptist Church Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Axie Faulkner


1 (12 oz.) pkg. butterscotch baking chips, divided
2 cups all-purpose flour
1 cup of canned pumpkin (not pie filling)
1 tbsp. baking powder
3 eggs
1/2 tsp. ground nutmeg
1 tsp. salt
1/3 cup evaporated milk
1 3/4 cups of sugar
1/2 cup vegetable oil
1 1/2 tsp. ground cinnamon
1 tsp. vanilla extract
confectioners' sugar, optional
*Can substitute 2 tsp. pumpkin pie spice for cinnamon and nutmeg

In a small microwave bowl, microwave 1 cup of baking chips on medium-high for 1 minute; stir. Microwave for additional 10 second intervals, stirring until smooth. Cool to room temperature. In a medium bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt. In a large bowl, stir together melted baking chips, pumpkin, eggs and vanilla with a wire whisk. Stir in flour mixture. Spoon batter into greased 10" bundt pan or fluted tube pan. Bake at 350 for 40 - 50 minutes. Cool in pan for 30 minutes, remove cake from pan and cool completely. Sprinkle with confectioners' sugar if desired.

For Sauce: Heat evaporated milk just to a boil. Remove from heat. Add remaining baking chips, stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature and stir before serving. Spoon sauce over cake slices just before serving.




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