Marbled Butterscotch Pound Cake - cooking recipe

Ingredients

1 cup butter, softened
2 cups granulated sugar
3 large eggs
1 cup milk
2 teaspoons vanilla extract
3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup good-quality butterscotch sundae sauce
1/3 cup ground butterscotch candy
1/4 teaspoon baking soda
powdered sugar, for dusting (optional)

Preparation

Preheat oven to 350*F.
Grease a Bundt pan.
In a large bowl, cream together the butter and sugar until the sugar is completely incorporated.
Blend in the eggs, then the milk and vanilla.
Whisk together the flour, baking powder, and salt; add to the creamed mixture, stirring just until combined.
Transfer half the batter to a clean bowl; stir in the butterscotch topping, candy, and baking soda.
Drop several tablespoons of the butterscotch batter into the prepared pan; cover with tablespoons of the vanilla batter.
Continue layering the batters this way until all has been used.
With a knife, gently swirl the batters together for a marbled effect.
Bake for 70-75 minutes, or until a toothpick inserted into the highest part of the cake comes out clean.
Cool in the pan for 15-20 minutes, loosen edges with a butter knife, and invert onto a wire rack and cool completely.
Dust with powdered sugar, if desired.