jglass
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Butterscotch Swirl 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
BUTTERSCOTCH GLAZE:
1/4 cup butter, cubed
1/4 cup packed brown sugar
2 tablespoons milk
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1/4 cup chopped pecans
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-in. fluted tube pan. Top with half of the butterscotch batter; cut through with a knife to swirl. Repeat
layers and swirl. Bake at 350° 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. Yield: 12 servings.
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
BUTTERSCOTCH GLAZE:
1/4 cup butter, cubed
1/4 cup packed brown sugar
2 tablespoons milk
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1/4 cup chopped pecans
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-in. fluted tube pan. Top with half of the butterscotch batter; cut through with a knife to swirl. Repeat
layers and swirl. Bake at 350° 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. Yield: 12 servings.