Butterscotch Swirl Cake

Made this and took into work it lasted about an hour, this was a wonderful cake

• Ready In: 1 hr 35 mins
• Serves: 12

Ingredients

• CAKE

• 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 sour cream
• 1 (3 1/2ounce) package instant butterscotch pudding mix
• 3⁄4 cup  butterscotch sundae sauce

• BUTTERSCOTCH GLAZE

• 1⁄4 cup butter, cubed
• 1⁄4 cup  packed brown sugar
• 2  tablespoons milk
• 1  cup confectioners' sugar
• 1  teaspoon vanilla extract
• 1⁄4 cup  chopped pecans

Directions

1. In a large mixing 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; add to creamed mixture alternately with sour cream, beating well after each addition.
2. Transfer 2 cups of batter to another large mixing 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.
3. 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.
4. 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.