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Butterscotch Swirl Cake

Butterscotch Swirl Cake
“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.“
12 ServingsPrep: 30 min. Bake: 65 min. + cooling

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.
© Taste of Home 2013

2 of 2

Butterscotch Swirl Cake (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013