Butterscotch Rum Bundt Cake Recipe

Directions:

1. CAKE
2. Preheat oven to 350° F.
3. Grease and flour 10-inch bundt pan.
4. Microwave 1-1/3 cups morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir.
5. Microwave at additional 10- to 20-second intervals, stirring until smooth; cool to room temperature.
6. Combine cake mix, eggs, sour cream, milk, rum, butter and melted morsels in large mixer bowl.
7. Beat on low speed just until moistened.
8. Beat on high speed for 2 minutes.
9. Stir in 1 cup nuts.
10. Pour into prepared bundt pan.
11. Bake for 50 to 60 minutes or until knife inserted in cake comes out clean.
12. Cool in pan for 20 minutes.
13. Invert cake onto serving platter. Drizzle glaze over cake; sprinkle with chopped nuts.
14. GLAZE
15. Microwave remaining morsels and 1 to 2 tablespoons milk in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; stir.
16. Microwave at additional 10- to 20-second intervals, stirring until smooth.
17. Cool for 5 to 10 minutes.