Butterscotch Rum Ripple

20 ingredients
1 steps

Ingredients

  • CAKE:
  • 3 c. all-purpose flour
  • 2 c. sugar
  • 1 tsp. baking soda
  • 1 c. butter, softened
  • 1 c. sour cream
  • 1 tsp. vanilla
  • 3 tsp. rum flavoring
  • 5 eggs
  • RIPPLE:
  • 1 pkg. (4 serving size) dry instant butterscotch pudding mix
  • 1 (10 1/2 oz.) jar butterscotch ice cream topping
  • 1 egg
  • GLAZE:
  • 1/4 c. butter
  • 1/4 c. brown sugar, firmly packed
  • 1 c. powdered sugar
  • 1 tsp. rum flavoring
  • 1 to 3 tbsp. hot water
  • 2 tbsp. nuts, chopped

Directions

  1. 1
    {"0":"Preheat oven to 325 or degrees, or 300 degrees for pan with colored outer surface. Grease and flour 10-inch bundt or tube pan. If bundt pan has opening in center tube, cover with foil. (Lightly spoon flour in cup to measure; level off.) In large bowl, blend all cake ingredients. Beat 3 minutes at medium speed. In small bowl, combine 2 cups prepared batter and ripple ingredients. Beat 1 minute at medium speed.","1":"Spoon half of cake batter into prepared pan, then half the ripple batter. Marble the layers with a knife in a folding motion, turning pan while folding. Repeat with remaining batter and marble.","3":"Bake at 325 degrees for 1 hour and 20 to 30 minutes until toothpick inserted in center comes out clean. Cool cake upright in pan for 15 minutes; remove from pan. Cool completely.","5":"In small saucepan, melt butter and brown sugar. Boil until thick, stirring constantly. Remove from heat. Stir in powdered sugar and rum flavoring. Add water to make a glazing consistency. Drizzle over cake. Sprinkle with nuts. Store in refrigerator."}

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