Butterscotch-Mocha Pound Cake

Preheat oven to 350 F.

Combine butterscotch morsels, coffee powder and water in the top of a double boiler. Bring about an inch of water to a simmer in the bottom of the double boiler. Stir until smooth. Remove the bowl from the heat and set aside.

In a large bowl combine butter and sugar and mix well. Stir in butterscotch mixture.

Combine flour, soda, and salt in a smaller bowl then add it into the creamed mixture alternately with buttermilk, beating well after each addition. Add eggs one at a time beating well after each addition. Then pour batter into a greased and floured 10 inch bundt pan. Bake at 350 F for 55 to 60 minutes. Remove pan from oven and set it on a rack. Cool cake in the pan for 10 to 15 minutes. Remove cake from pan and serve.

Yield: One 10 inch bundt cake.

Note: For a stronger coffee taste, you can add 1/4 teaspoon of additional coffee powder.