Double Chocolate Butterscotch Caramel Mocha Bread

By dlroos

Recipe by Chef Ron Lock
https://www.facebook.com/TheChefRonLock

Ingredients

• 3/4 cup butter, softened
• 1 1/3 cup sugar
• 2 eggs
• 1 Tbsp. butterscotch liqueur
• 1/3 cup sour cream
• 1/2 cup boiling STRONG coffee
• 1 3/4 cup all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp. baking soda
• 1 cup milk chocolate morsels
• Milk chocolate morsels - enough to cover the top of the loaf (about 1 cup depending on how packed you like it)
• 1 Duncan Hines frosting creations frosting starter + one packet mocha flavoring (for Duncan Hines frosting) + one packet caramel flavoring (for Duncan Hines frosting)

Details

Adapted from facebook.com

Preparation

Step 1

Preheat oven to 350°.

In mixing bowl beat butter and sugar until creamy. Beat in eggs. Beat in butterscotch liqueur, sour cream and coffee. Slowly add flour, cocoa, and baking soda. Mix completely. stir in 1 cup milk chocolate morsels.

Lightly grease a loaf pan.

Pour batter into pan and bake for 60-65 minutes. Insert butter knife in the center of the bread. When done, knife should come out clean.

Allow to cool in loaf pan about 10 minutes. Remove to wire rack and cool COMPLETELY.

FROSTING:

Mix flavor packets into frosting starter, and spread over loaf. Press the remaining chocolate chips onto the frosting.