- 1 2/3 cups (11-ounce package) Butterscotch chips, divided
- 1 package (18.25 ounces) yellow cake mix
- 4 large eggs
- 3/4 cup sour cream
- 1/2 cup plus 2 tablespoons milk
- 1/2 cup dark rum
- 1/4 cup (1/2 stick) butter, softened
- 1 cup finely chopped pecans
- Additional chopped pecans (optional)
Microwave 1 1/3 cups chips in medium, microwave-safe bowl on medium-high (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth; cool to room temperature.
Combine cake mix, eggs, sour cream, 1/2 cup milk, rum, butter and melted chips in large mixer bowl. Beat on low speed just until moistened. Beat on high speed for 2 minutes.
Stir in 1 cup nuts. Pour into prepared bundt pan.
Bake for 50 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 20 minutes.
Invert onto wire rack to cool completely; transfer to serving platter.
FOR GLAZE: Microwave remaining 1/3 cup chips and 1 to 2 tablespoons remaining milk in small, microwave-safe bowl on medium-high (70%) power for 30 seconds; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool for 5 to 10 minutes.
Pour glaze over cake; sprinkle with additional chopped nuts.
