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Butterscotch-Pecan Pound Cake

Ingredients



Instructions

  1. Beat butter and cream cheese at medium speed with electric mixer 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.

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