Butterscotch Swirl Cake
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“Made this and took into work it lasted about an hour, this was a wonderful cake”
Butterscotch Swirl Cake
0 recipe photos
READY IN:1hr 35mins |
SERVES:12 |
UNITS:US |
|
Ingredients Nutrition
CAKE
- 1 cup butter, softened
- 2 cups sugar
- 6 eggs
- 3 teaspoons rum extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup sour cream
- 1 (3 1/2 ounce) package instant butterscotch pudding mix
- 3⁄4 cup butterscotch sundae sauce
BUTTERSCOTCH GLAZE
- 1⁄4 cup butter, cubed
- 1⁄4 cup packed brown sugar
- 2 tablespoons milk
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 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-in. fluted tube pan. Top with half of the butterscotch batter; cut through with a knife to swirl. Repeat layers and swirl.
- Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool 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. Yield: 12 servings.
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Butterscotch Swirl Cake