Shelly's Recipe

BUTTERSCOTCH SWIRL CAKE

Category: Cakes

1 cup butter, softened
2 cups sugar
6 eggs
3 tsp rum extract
1 tsp vanilla extract
3 cups flour
1 tsp baking soda and baking powder
1 cup sour cream
1 pkg instant butterscotch pudding mix
3/4 cup butterscotch ice topping

Glaze
1/4 cup cubed butter and packed brown sugar
2 tbsp milk
1 cup confectioners sugar
1 tsp vanilla extract

Preheat oven to 350. In a large mixing bow, cream butter and sugar until light and fluffy. Add 5 eggs, one at a time, beating well after each addition. Stir in extracts. Combine dry ingredients and add to creamed mixture alternately with sour cream, beating well after each addition.

Transfer 2 cups of batter to another bowl; beat pudding mix, butterscotch topping and remaining egg until well blended. Pour half of the plain batter into a greased and floured bundt pan and top with half the butterscotch batter, cut through with a knife to swirl. Repeat layers and swirl. Bake for 65-70 minutes. Cool for 10 minutes before remove from pan and cooling completely on a wire rack.

Glaze: In a saucepan, combine first 3 ingredients and bring to a boil. Remove from heat. Add sugar and vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle with pecans.