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Butterscotch Swirl Cake Recipe

   
 

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     Butterscotch Swirl Cake

Category   Desserts - Breads
Sub Category   None
Servings   12

Ingredients
1 cup butter
2 cups sugar
6 eggs
3 tsps. rum extract
1 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 cup sour cream
 
1 package instant cutterscotch pudding mix
3/4 cup butterscotch ice cream topping
1/4 cup butter, cubed - Glaze
1/4 cup packed brown sugar - Glaze
2 Tbs. milk - Glaze
1 cup confectioners' sugar - Glaze
1 tsp. vanilla extract - Glaze

Instructions
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 degrees for 65 to 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 heat; add confectioner's sugar and vanilla. Beat until smooth adn creamy. Drizzle over cake
Serving Suggestions
Taste of Home August/September 2007


Originally Submitted
7/23/2012





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