Source: Taste of Home Magazine
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 6 eggs
- 3 tsp. rum extract
- 1 tsp. vanilla
- 3 cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 cup sour cream
- 1 package instant butterscotch pudding mix (3.4oz.)
- 3/4 cup butterscotch ice cream topping
Butterscotch Glaze:
- 1/4 cup butter, cubed
- 1/4 cup packed brown sugar
- 2 Tbsp. milk
- 1 cup confectioners' sugar
- 1 tsp. vanilla
- 1/4 cup chopped pecans
Directions
In a large mixing bowl, cream butter and sugar until light and fluffy. Add 5 eggs, one at a time, beating well after each addition. Stir in extracts.
Combine the flour, baking soda and baking powder; add to creamed mixture alternately with sour cream, beating well after each addition. Transfer 2 cups of batter to another large mixing bowl; beat in the pudding mix, butterscotch topping and remaining egg until well blended. Pour half of the plain batter into a greased and floured 10 inch fluted tube pan. Top with half of the butterscotch batter; cut through with a knife to swirl. Repeat layers and swirl.
Bake at 350 degrees F for 65-70 minutes or until a toothpick inserted near the center comes out clean. Coll for 10 minutes before removing from pan to a wire rack to cool completely. For glaze, in a small saucepan, combine the butter, brown sugar and milk. Bring to a boil. Remove from the heat; add confectioners' sugar and vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle with pecans.
By Robin from Washington, IA
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