Butterscotch Pound Cake

Contributed By: Terry Borden

Ingredients:

3 cups Swans Down
2 cups regular sugar
1 cup light brown sugar
3 sticks unsalted butter
5 large eggs
.5 tsp baking powder
1/4 tsp salt
1 box instant butterscotch jello pudding
3.4 ounce size
2 droppers full butterscotch oil
1 Tablespoon vanilla extract
1 tsp crème bouquet
1 cup buttermilk

Method:

Bake at 325 for 1 hr 15 mins
Glaze: 6 tablespoons of butter Powdered sugar Butterscotch oil Heavy whipping cream


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