Preheat the oven to 350° degrees F (180 degrees C). Grease a 10-inch bundt pan.
Microwave 1 1/3 cups of
NESTLÉ® TOLL HOUSE® Butterscotch Morsels (1 pckg)
in an uncovered microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute, then stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until melted. Cool to room temperature.
Yellow Cake Mix (1 box)
Large Eggs (4)
Sour Cream (3/4 cup)
Milk (1/2 cup)
Dark Rum (1/2 cup)
Butter (1/4 cup)
, and melted morsels in a large mixer bowl. Beat on low speed just until moistened, then on high speed for 2 minutes. Stir in the
Roasted Walnuts (1 cup)
Pour the mixture into the prepared bundt pan.
Bake for 50 to 60 minutes or until a wooden pick inserted in the cake comes out clean.
Cool in the pan on a wire rack for 20 minutes. Invert onto a wire rack to cool completely.
Transfer the cake to a serving platter. Sprinkle with remaining chopped nuts.
Microwave the remaining morsels and 1 to 2 Tbsp milk in a small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds, then stir. If necessary, microwave at additional 10- to 15-second intervals, stirring until smooth. Cool for 5 to 10 minutes.
Pour the glaze over the cooled cake.