Butterscotch-Rum Ripple Cake
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.
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INGREDIENTS
Nutrition- 1
- 2cups sugar
- 1cup sour cream
- 3cups flour
- 1teaspoon baking soda
- 1teaspoon salt
- 1teaspoon vanilla extract
- 1tablespoon rum extract
- 6
- 1(4 ounce) package instant butterscotch pudding mix
- 3⁄4cup butterscotch sundae sauce
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DIRECTIONS
- Combine first 8 ingredients and 5 eggs in large mixer bowl.
- Beat about 3 minutes.
- Mix 2 cups batter, remaining egg, pudding mix and topping in small mixer bowl.
- Beat about 1 minute.
- Pour half the plain cake batter into greased floured 12-inch bundt pan.
- Spoon half the butterscotch over the top.
- Cut through batter with knife to marble.
- Bake at 350° 1 1/4 hours or until cake tests done. May garnish with rum-flavored confectioners' sugar glaze.
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