Taste of Home
Butterscotch Swirl Cake
TOTAL TIME: Prep: 30 min. Bake: 65 min. + cooling
YIELD: 12 servings.
I was tickled when my swirled dessert took first place and best of division at the Los Angeles County Fair. People hovered over it, commenting on how pretty it looked. I was basking in all the attention. —Marina Castle Kelley, Canyon Cntry, California
Ingredients
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1 cup butter, softened
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2 cups sugar
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6 large eggs, room temperature, divided use
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3 teaspoons rum extract
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1 teaspoon vanilla extract
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3 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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1 cup sour cream
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1 package (3.4 ounces) instant butterscotch pudding mix
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3/4 cup butterscotch ice cream topping
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BUTTERSCOTCH GLAZE:
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1/4 cup butter, cubed
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1/4 cup packed brown sugar
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2 tablespoons 2% milk
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1 cup confectioners' sugar
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1 teaspoon vanilla extract
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1/4 cup chopped pecans
Directions
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1.
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add 5 eggs, 1 at a time, beating well after each addition. Stir in extracts. Combine flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream, beating well after each addition.
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2.
Transfer 2 cups of batter to another large bowl; beat in pudding mix, butterscotch topping and remaining egg until well blended. Pour half the plain batter into a greased and floured 10-in. fluted tube pan. Top with half the butterscotch batter; cut through with a knife to swirl. Repeat layers and swirl.
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3.
Bake 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
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4.
For glaze, in a small saucepan, combine butter, brown sugar and milk. Bring to a boil. Remove from heat; add confectioners' sugar and vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle with pecans.
Nutrition Facts
1 slice: 650 calories, 27g fat (15g saturated fat), 171mg cholesterol, 573mg sodium, 94g carbohydrate (67g sugars, 1g fiber), 8g protein.
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