Butterscotch Pecan Pound Cake - cooking recipe

Ingredients

1 c. butter, softened
8 oz. cream cheese, softened
2 1/4 c. sugar
6 large eggs
2 2/3 c. flour
1 tsp. vanilla
1 tsp. vanilla butternut flavor
1 c. chopped pecans
1/2 c. butterscotch chips

Preparation

Cream butter and cream cheese for 2 minutes until creamy. Gradually add sugar at medium speed and beat 5 to 7 minutes.
Add eggs, one at a time, and beat just until yellow disappears. Gradually add flour beating at lowest speed until blended after each addition.
Stir in flavoring, chips and nuts.
Bake at 325\u00b0 for 1 hour 20 minutes.