Butterscotch Swirl Cake

Butterscotch Swirl Cake

1 cup butter, softened
2 cups sugar
6 eggs
3 tsp rum extract
1 tsp vanilla
3 cups flour
1 tsp baking soda
1 tsp baking powder
1 cup (8 ounces) sour cream
1 pkg (3.4 oz.) 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 tbsp milk
1 cup confectioners' sugar
1 tsp vanilla
1/4 cup pecans, chopped

In a large bowl, cream the butter and sugar until light and fluffy. Add 5 eggs, one at a time. Beat well after each addition. Stir in the extracts. Combine the flour, baking soda, and the baking powder. Gradually add to the creamed mixture alternately with the sour cream. Beat well after each addition. Transfer 2 cups of the batter to another 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-inch fluted tube pan. Top with half of the butterscotch batter. Cut through with a knife to swirl. Repeat the layers and swirl. Bake at 350 F for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. For the glaze: In a small saucepan, combine the butter, brown sugar, and milk. Bring to a boil. Remove from the heat. Add the confectioners' sugar and the vanilla. Beat until smooth and creamy. Drizzle over the cake. Sprinkle with the pecans. Makes 12 servings