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Instructions |
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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.
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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
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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.
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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
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Serving
Suggestions |
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Taste of Home August/September 2007
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Originally Submitted
7/23/2012
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