BUTTERSCOTCH SWIRL CAKE

Butterscotch Swirl Cake image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 19

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FOR THE CAKE
1 cup(s) butter, softened
2 cup(s) sugar
6 - eggs
3 teaspoon(s) rum extract
1 teaspoon(s) vanilla extract
3 cup(s) all-purpose flour
1 teaspoon(s) baking soda
1 teaspoon(s) baking powder
1 cup(s) (8 ounces) sour cream
1 package(s) (3.4 ounces) instant butterscotch pudding mix
3/4 cup(s) butterscotch ice cream topping
FOR THE GLAZE
1/4 cup(s) butter, cubed
1/4 cup(s) packed brown sugar
2 tablespoon(s) 2% milk
1 cup(s) confectioners' sugar
1 teaspoon(s) vanilla extract
1/4 cup(s) chopped pecans

Steps:

Preheat oven to 350 degrees F. Grease and flour a 10-inch fluted tube pan. 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. 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.
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.
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.