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Ingredients

1 ½ cups pecans, chopped 1 (6 ounce) package butterscotch chips 3 cups all-purpose flour, divided 3 cups white sugar 1 (8 ounce) package cream cheese, softened 1 cup butter ¼ cup shortening (such as Crisco®) 1 teaspoon vanilla extract 6 eggs

Nutrition Info

573.3 calories carbohydrate: 64.1 g cholesterol: 115.7 mg fat: 32.7 g fiber: 1.7 g protein: 7 g saturatedFat: 15.1 g servingSize: - sodium: 161 mg sugar: 44.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt ®).
Mix pecans, butterscotch chips, and 2 tablespoons flour in a bowl until coated.
Beat sugar, cream cheese, butter, shortening, and vanilla extract together in a large bowl with an electric mixer until light and fluffy.
Alternate mixing 1 egg and 1/2 cup of remaining flour at a time into the butter mixture, beating well after each addition to form a smooth batter. Fold in coated butterscotch chips and pecans to incorporate. Pour batter into tube pan.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours.
Cool in the pan for 20 minutes before removing to cool on a wire rack. Cool completely before slicing.

1 pound cake

Very rich buttery cake that is perfect for any occasion. This cake will melt in your mouth! Great with coffee.