Butterscotch Swirl Cake

By Lorena_321

Ingredients

• Butterscotch Glaze:
• 1 cup butter, softened
• 2 cups sugar
• 6 eggs
• 3 t. rum extract
• 1 t. vanilla extract
• 3 cups all-purpose flour
• 1 t. baking soda
• 1 t. baking powder
• 1 cup (8 oz.) sour cream
• 1 pkg. (3.4 oz.) instant butterscotch pudding mix
• 3/4 cup butterscotch ice cream topping
• 1/4 cup butter, cubed
• 1/4 cup packed brown sugar
• 2 T. milk
• 1 cup powdered sugar
• 1 t. vanilla extract
• 1/4 cup chopped pecans

Preparation

Step 1

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 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 powdered sugar and vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle with pecans.