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Butterscotch Swirl Cake

Total Time

Prep: 30 min. Bake: 65 min. + cooling

Makes

12 servings

I was tickled when my swirled dessert took first place and best of division at the Los Angeles County Fair. People hovered over it, commenting on how pretty it looked. I was basking in all the attention. —Marina Castle Kelley, Canyon Cntry, California

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 6 large eggs
  • 3 teaspoons rum extract
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup 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 2% milk
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped pecans

Directions

  1. Preheat oven to 350°. 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.
  2. Transfer 2 cups of batter to another large bowl; beat in 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.
  3. Bake 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
  4. For glaze, in a small saucepan, combine butter, brown sugar and milk. Bring to a boil. Remove from heat; add confectioners' sugar and vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle with pecans.

Nutrition Facts

1 slice: 650 calories, 27g fat (15g saturated fat), 171mg cholesterol, 573mg sodium, 94g carbohydrate (67g sugars, 1g fiber), 8g protein.

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