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Butterscotch-Pecan Pound Cake

1 cup butter or margarine, softened
8 ounces cream cheese, softened
2 1/4 cups granulated sugar
6 large eggs
2 2/3 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon vanilla flavoring
1 teaspoon butter flavoring
1 teaspoon nut flavoring
1 cup chopped pecans, toasted
1/2 cup butterscotch chips

Beat butter and cream cheese at medium speed with electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Gradually add flour, mixing at lowest speed just until blended after each addition. Stir in flavorings, pecans and chips. Spoon batter into a greased and floured 12-cup Bundt pan. Bake at 325 degrees F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove from pan, and let cool completely on a wire rack.

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