Butterscotch Pumpkin Cake

-Heather Jordan

1 pkg (11 oz) butterscotch morsels, divided
2 C flour
1 3/4 C sugar
1 T baking powder
1 1/2 t ground cinnamon
1 t salt
1/2 t ground nutmeg
1 C canned pumpkin
1/2 C vegetable oil
3 eggs
1 t vanilla extract
1/3 C evaporated milk

In a small bowl microwave 1 C morsels on med power for 1 min. Stir. Microwave an additional 10-20 sec stirring until smooth. Cool to room temperature. In a med. bowl combine flour, sugar, baking powder, cinnamon, salt and nutmeg. In a lg bowl stir melted morsels, pumpkin, oil, eggs, and vanilla with a wire whisk. Stir in flour mixture. Spoon into a greased 10 in. fluted tube pan. Bake @ 350 for 40-50 minutes or until toothpick comes out clean. Cool in pan on wire rack 30 minutes. Remove from pan. Sprinkle with powdered sugar. Serve with prepared sauce to drizzle over cake or use for dipping. ( I like to dip my cake in the sauce best!)

Sauce:
Heat evaporated milk just to a boil. Remove from heat. Add morsels. Stir until smooth. Return to heat. Bring just to a boil. Cool to room temp.