1 (6 oz.) pkg. butterscotch pieces
2 tbsp. instant coffee
1/4 c. hot water
1 c. butter
1 1/2 c. granulated sugar
4 eggs
3 c. flour
1/2 tsp. baking soda
1/8 tsp. salt
3/4 c. buttermilk
Powdered sugar

Combine butterscotch, coffee and water in top of double boiler over simmering water. Stir until melted. Cream together butter and sugar in a large bowl. Beat in eggs and butterscotch mixture. Mix flour, soda and salt; add to creamed mixture alternately with buttermilk; beat until blended.

Pour into a greased, flour-dusted 10-inch fluted tube-cake pan. Bake at 350 degrees for 55-60 minutes or until a wooden pick comes out clean. Cool in pan 10 minutes, then turn on wire rack to cool thoroughly. Sprinkle with powdered sugar before serving.