A few weeks ago I promised to post the recipe for my Butterscotch Schnapps Bundt Cake. This was actually part of the Valentine's day celebration. It was a "spin off" of sorts from my Amaretto bundt cake that I've probably made 100 times. Since I have so much butterscotch liqueur left, I figured it might be interesting to put some in this basic cake.
I learned a few things along the way. I wanted to use my new baby bundt cake pan and make individual cakes. I know I need to generously grease and flour the molded pan before. However, after baking I literally needed to pry them out! Help! A failure? No, just an opportunity to learn. Remember, I don't claim to be a baker or pastry chef, although a class may be in my future. I learned that if you immerse the bottom of the pan in hot water after slightly cooling the cake, it should slide easily out of the bundt pan when you invert it onto a serving plate. In one piece, yet, what a concept! This was a lesson well learned after the fact, but if you dust the cake with powdered sugar, no one will know!
Preheat oven to 325 degrees
1 8 1/4 oz yellow cake mix
1 3 1/2 oz butterscotch instant pudding mix
1/2 c canola or vegetable oil
1/2 c cold water
1/2 c butterscotch schnapps
1/2 c chopped pecans
1/2 c butterscotch chips (optional) If you omit the chips, use 1/2 c more nuts
Combine all ingredients listed, folding the chips and nuts at the end. Generously grease bundt pan, flour (shaking off the excess) and pour batter into the pan. Hint: I would use a standard size bundt pan next time. Bake for approximately an hour. Cool and invert onto a plate, keeping in mind you may have to immerse in hot water to remove it! All in all, it was very tasty, but Amaretto still rules! Maybe it's the memories attached to it that makes it better.