Butterscotch Rum Pound Cake

11 oz. bag butterscotch chips/morsels
1/2 cup + 2 tablespoons milk (separated)
1 (18.25 oz) yellow cake mix
1/2 cup dark rum
1/4 cup butter
4 large eggs
1 cup finely chopped walnuts
3/4 cup sour cream

Preheat oven to 350 degrees. Grease a 10 inch bunt pan. In a glass bowl, microwave 1 1/3 cups of the butterscotch chips on medium-high heat, stirring occasionally, until smooth. Combine cake mix, eggs, sour cream, milk, rum, butter and melted butterscotch chips. Beat on high speed for 2 minutes. Add the nuts and them poor into prepared pan. Bake for 50-60 minutes. cool in pan for 20 minutes, then invert onto a wire rack to cool completely. Microwave remaining butterscotch chips and 2 tablespoons milk on medium-high heat, stirring occasionally, until smooth. Allow to cool for 5-10 minutes, then pour over cake and sprinkle with chopped nuts.