| | Directions | | In a large mixing bowl, cream butter and sugar until light and fluffy. Add 5 eggs, one at a time, beating well after each. Stir in extracts. Combine the flour, baking soda and baking powder; add to creamed mixture alternately with sour cream, beating well after each addition. Transfer 2 C. 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" fluted tube pan. Top with half of the butterscotch batter; cut through with a knife to swirl. Repeat layers and swirl. Bake @ 350° for 65-70 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. 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. |
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| Ingredients | | - |  | 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 package sour cream (8 ounce pkg) |
| - | | 1 package Instant Butterscotch Pudding Mix (3.4 ounce pkg) |
| - | | 3/4 cup butterscotch ice cream topping |
| - | | 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 |
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