Thursday, September 17, 2009

Butterscotch Swirl Cake

This is a recipe from Taste of Home and I've only been wanting to make it now for about a year. :-) The directions look a lot more complicated than it really is.
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

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 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; 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 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.
Butter, Sugar, 5 Eggs creamed
Rum and Vanilla Extracts added
Mix in dry ingredients and sour cream alternately, after batter is mixed up take out 2 cups and put in different bowl
Add last egg, butterscotch pudding mix, and butterscotch topping to the 2 cups of batter
Mix together
Pour half of the original batter in the greased and floured pan, then pour half of the butterscotch batter on top and swirl
Pour the rest of the original batter in, and then the rest of the butterscotch batter and swirl, place in oven and cook for 65-70 minutes.
For the frosting, boil milk, brown sugar and butter in saucepan
After it starts to boil, remove from heat, beat in vanilla and powdered sugar
Sprinkle the nuts over the top

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