Butterscotch-Mocha Pound Cake – a delicious recipe with Butterscotch, Coffee Powder, u00bc, Butter, Sugar, All-purpose. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 F.
2
Combine butterscotch morsels, coffee powder and water in the top of a double boiler. Bring about an inch of water to a simmer in the bottom of the double boiler. Stir until smooth. Remove the bowl from the heat and set aside.
3
In a large bowl combine butter and sugar and mix well. Stir in butterscotch mixture.
4
Combine flour, soda, and salt in a smaller bowl then add it into the creamed mixture alternately with buttermilk, beating well after each addition. Add eggs one at a time beating well after each addition. Then pour batter into a greased and floured 10 inch bundt pan. Bake at 350 F for 55 to 60 minutes. Remove pan from oven and set it on a rack. Cool cake in the pan for 10 to 15 minutes. Remove cake from pan and serve.
5
Note: For a stronger coffee taste, you can add 1/4 teaspoon of additional coffee powder.
1584
kcal
Calories
126
g
Fat
96
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 6 ounces, weight Butterscotch Flavored Morsels, 2 Tablespoons Instant Coffee Powder, 1/4 cups Water, 1 cup Softened Butter Or Margarine, and more.
Yes, Butterscotch-Mocha Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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