Butterscotch-Rum Ripple Cake - cooking recipe

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

Preparation

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\u00b0 1 1/4 hours or until cake tests done. May garnish with rum-flavored confectioners' sugar glaze.