Butterscotch Rum Pound Cake

1 2/3 cups (11 ounce package) butterscotch-flavor chips, divided
1 (18.25 ounce) box yellow cake mix
4 large eggs
3/4 cup sour cream
1/2 cup milk
1/2 cup dark rum
1/4 cup (1/2 stick) butter or margarine, softened
1 cup finely chopped walnuts or pecans
Glaze (recipe follows)
Chopped nuts (optional)

Heat oven to 350 degrees F. Grease a 10-inch Bundt pan.

Microwave 1 1/3 cups morsels 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, milk, rum, butter and melted morsels 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. Pour Glaze over cake; sprinkle with chopped nuts.

Glaze:
Microwave remaining morsels and 1 to 2 tablespoons 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.