Butterscotch-Rum Ripple Cake

Submitted by True Texas

"Little cookbook called "A Taste of Texas With FFA/HERO". Sorry for the confusion on the instructions in earlier posting. During my midnight posting I did not read the recipe that well. It apparently had a step left out of the cookbook, not my error this time, LOL! LonghornMama was kind enough to let me know how a similar recipe reads. She also has a topping to hers that hopefully she will post. This sounds good as several of you have said in emails to me. I plan to try it sometime in future. Glad I will not have to figure out how it is supposed to read."

 

• Ready In: 1hr 50mins
• Ingredients: 11
• Serves: 12

ingredients

• 1 cup butter, softened
• 2 cups sugar
• 1 cup sour cream
• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon rum extract
• 6 eggs
• 1 (4 ounce) package instant butterscotch pudding mix
• 3⁄4 cup butterscotch sundae sauce

directions

1. Combine first 8 ingredients and 5 eggs in large mixer bowl.
2. Beat about 3 minutes.
3. Mix 2 cups batter, remaining egg, pudding mix and topping in small mixer bowl.
4. Beat about 1 minute.
5. Pour half the plain cake batter into greased floured 12-inch bundt pan.
6. Spoon half the butterscotch over the top.
7. Cut through batter with knife to marble.
8. Bake at 350° 1 1/4 hours or until cake tests done. May garnish with rum-flavored confectioners' sugar glaze.

Reviews

[LonghornMama]

This exact recipe came with my Bundt pan. You should add half the batter then half the butterscotch and marble the layers with a knife using a folding motion. Repeat with remaining batters (batter, butterscotch, swirly motion; batter, butterscotch, swirly motion). The butterscotch glaze may be made by combining 1/4 c butter, 1/4 c brown sugar, and 2T milk. Bring to a full boil. Add 1 c powdered sugar and 1 t vanilla or rum extract and beat until smooth. May add additional milk to obtain desired consistency.