Friday, October 16, 2009

Butterscotch Pumpkin Cake with Glaze

I hate butterscotch flavored chocolate chips.

They cause so much guilt and regret.

Anytime, any recipe I use them in, all my self control just shrivels up and becomes non existent.

I picked some up this week at the store with intentions of baking off something with their use. Something, not so enticing.....

And instead, I went for this amazing recipe on the back of the package.. Thank you, Nestle! My new favorite application of pumpkin.

Anyways, if the title isn't enough to make you drool waterfalls, I hope you'll try this recipe sometime in the next two months. It screams autumn and is delectable.

Butterscotch Pumpkin Cake with Butterscotch Glaze
{Recipe adapted from Nestle}

1 package Nestle Butterscotch chocolate chips
1/2 cup oil
3 eggs
1 tsp vanilla extract
1 3/4 cups sugar
1 cup pumpkin puree
2 cups all purpose flour
1 Tbsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg

Preheat oven to 350. Grease a bundt cake pan or a loaf pan (I chose loaf).

In a bowl, pour in 1 cup of butterscotch morsels and microwave on high for 1 minute. Take out of microwave and stir until smooth and melted.

In a bowl with a paddle attachment, mix oil and sugar. Add eggs, one at a time, vanilla, pumpkin and melted morsels. Combine well.

In a seperate bowl, combine flour, baking powder, salt, and spices. Add gently to the wet mixture. Stir everything together until just combined.

Pour batter into prepared pan, sprinkle some brown sugar over it if you'd like a nice crust, and bake for roughly 40 minutes or until a toothpick inserted comes out just clean. Cool in pan for 20 minutes.

When cake is almost finished baking, prepare the glaze.

Butterscotch Glaze
2/3 cup butterscotch morsels
1 can evaporated milk

In a heavy skillet over high heat, bring 1/3 cup of milk to a boil, and remove from heat, stirring constantly with a whisk. Add the morsels and stir vigoursly with your buff arm. Set aside.

Once cake is out of the oven and has rested for 5-10 minutes, poke numerous holes over the surface with a fork. Gently spoon glaze all over until it's gone (if you don't want to do the hole-poking thing, you can always simply serve the cake with the glaze on the side, as Nestle's recipe instructs)....

Okay, that's it. Happy October 16th!

1 comment:

sara b said...

I love checking in here. Always a feast for the eyes. I am making this beauty for sure. I have a thing for pumpkin!