Butterscotch Pound Cake - cooking recipe

Ingredients

1 c. butter or margarine
1 (8 oz.) pkg. cream cheese, soft
2 2/3 c. all-purpose flour
6 large eggs
2 1/4 c. sugar
1 tsp. vanilla extract
1 tsp. vanilla and butternut flavoring
1 c. chopped pecans, toasted
1/2 c. butterscotch morsels
1 jar butterscotch topping

Preparation

Beat butter and cream cheese at medium speed about 2 minutes or until soft.
Slowly add sugar and beat about 7 minutes.
Add eggs, one at a time, beating until yellow disappears.
Gradually add flour until blended.
Add flavorings, pecans and morsels. Spoon batter into a greased pan.
Bake at
325\u00b0 for 1 hour and 20 minutes or until a toothpick comes out clean.
Let cool a little. Pour the topping over cake while warm.