->Butterscotch Pumpkin <-

Makes 24 servings

1 to 1 2/3 cups butterscotch flavored chips

2 cups all-purpose flour

1 3/4 cups granulated sugar

1 tablespoon baking powder

1 1/2 teaspoons ground cinnamon

1 teaspoon salt

1/2 teaspoon ground nutmeg

1 cup canned pumpkin

1/2 cup vegetable oil

3 eggs

1 teaspoon vanilla extract

Powdered sugar

Microwave 1 cup morsels in small, microwave-safe bowl on MEDIUM-HIGH

1 minute; stir. Microwave at additional

10 to

20-second intervals, stirring until smooth. Cool to room temperature.

Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted butterscotch morsels,

pumpkin, vegetable oil, eggs and vanilla extract in large bowl with

wire whisk. Stir in flour mixture. Spoon batter into greased

10-inch bundt pan.

350 F. oven for 40 to 50 minutes or until wooden

pick inserted in cake comes out clean. Cool in pan on wire rack

for 30 minutes. Remove to wire rack to cool completely. Sprinkle

with powdered sugar. Serve with Butterscotch Sauce.

FOR BUTTERSCOTCH SAUCE:

Bring 1/3 cup evaporated milk just to a boil in medium, heavy-duty

saucepan over medium heat; remove from heat. Add remaining morsels;

stir until smooth. Return to heat; stirring constantly, bring

mixture just to a boil. Cool to room temperature. Stir before

serving.