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Butterscotch Swirl Cake Recipe

Photo by: Taste of Home Butterscotch Swirl Cake Recipe

“I was tickled when my swirled dessert took First Place and Best of Division at the Los Angeles County Fair,“ says field editor Marina Castle-Henry of Burbank, California. “People hovered over it, commenting on how pretty it looked. I was basking in all the attention.“

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Butterscotch Swirl Cake Recipe

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

Yield: 12 Servings

30 65 95

Ingredients

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 2% milk
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/4 cup chopped pecans

Directions

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.

Nutritional Facts 1 serving (1 slice) equals 650 calories, 27 g fat (15 g saturated fat), 171 mg cholesterol, 573 mg sodium, 94 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Butterscotch Swirl Cake in Taste of Home August/September 2007, p5

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Reviews for Butterscotch Swirl Cake (4)

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Butterscotch Swirl Cake

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Reviewed on Aug. 29, 2011 by KANDIMURPHY

I was disappointed that when you slice the cake it comes apart in two pieces where the swirl layer is on the cake. The frosting was delicious and will use it on other cake recipes.

Reviewed on Jun. 08, 2010 by giddyhermit

this cake is wonderful. I did not have any butterscotch topping on hand the first time I made this but used milky way ice cream topping and vanilla pudding instead. I liked it even better than when I made it again with the butterscotch flavor as suggested in the recipe. Also I just topped it with powdered sugar. Definitely a recipe I will use again and again.