Butterscotch-Pecan Pound Cake

Ingredients

• 1 cup butter, softened
• 8 ounces cream cheese, softened
• 2 1/4 cups granulated sugar
• 6 large eggs
• 2 2/3 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla flavoring
• 1 teaspoon butter flavoring
• 1 teaspoon nut flavoring
• 1 cup chopped pecans, toasted
• 1/2 cup butterscotch chips

Instructions

1. Beat butter and cream cheese at medium speed with electric mixer for about 2 minutes or until soft and creamy.
2. Gradually add sugar, beating at medium speed 5 to 7 minutes.
3. Add eggs, one at a time, beating just until yellow disappears.
4. Gradually add flour, mixing at lowest speed just until blended after each addition.
5. Stir in flavorings, pecans and chips.
6. Spoon batter into a greased and floured* 12 cup Bundt pan.
7. Bake at 325 degrees F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
8. Cool in pan on wire rack for 10 minutes; remove from pan, and let cool completely on a wire rack.

Notes

* For best results, use our Pan Release!