Ingredients
- 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 (8 ounces) sour cream
- 1 package (3.4 ounces) instant butterscotch pudding mix
- 3/4 cup butterscotch ice cream topping
- Glaze
- 1/4 cup butter, cubed
- 1/4 cup packed brown sugar
- 2 tablespoons 2% milk
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1/4 cup chopped pecans
Preparation
Step 1
1) Preheat oven to 350 degrees F. Grease and flour a 10-inch fluted tube pan.
2) In a large 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 flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream, beating well after each addition.
3) Transfer 2 cups of batter to another large bowl; beat in pudding mix, butterscotch topping and remaining egg until well blended. Pour half of plain batter into prepared pan. Top with half of the butterscotch batter; cut through with a knife to swirl. Repeat layers and swirl.
4) Bake 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.
5) 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.