BUTTERSCOTCH RUM RIPPLE

BUTTERSCOTCH RUM RIPPLE image

Number Of Ingredients 20

CAKE:
3 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1 c. butter, softened
1 c. sour cream
1 tsp. vanilla
3 tsp. rum flavoring
5 eggs
RIPPLE:
1 pkg. (4 serving size) dry instant butterscotch pudding mix
1 (10 1/2 oz.) jar butterscotch ice cream topping
1 egg
GLAZE:
1/4 c. butter
1/4 c. brown sugar, firmly packed
1 c. powdered sugar
1 tsp. rum flavoring
1 to 3 tbsp. hot water
2 tbsp. nuts, chopped

Steps:

Preheat oven to 325 or degrees, or 300 degrees for pan with colored outer surface. Grease and flour 10-inch bundt or tube pan. If bundt pan has opening in center tube, cover with foil. (Lightly spoon flour in cup to measure; level off.) In large bowl, blend all cake ingredients. Beat 3 minutes at medium speed. In small bowl, combine 2 cups prepared batter and ripple ingredients. Beat 1 minute at medium speed. Spoon half of cake batter into prepared pan, then half the ripple batter. Marble the layers with a knife in a folding motion, turning pan while folding. Repeat with remaining batter and marble. Bake at 325 degrees for 1 hour and 20 to 30 minutes until toothpick inserted in center comes out clean. Cool cake upright in pan for 15 minutes; remove from pan. Cool completely. In small saucepan, melt butter and brown sugar. Boil until thick, stirring constantly. Remove from heat. Stir in powdered sugar and rum flavoring. Add water to make a glazing consistency. Drizzle over cake. Sprinkle with nuts. Store in refrigerator.