Jack's Country Store

Butterscotch Rum Ripple Cake Recipe:

 1 Cup butter or margarine, softened
 2 Cups Sugar
 5 eggs
 1 Cup Sour Cream
 3 Cups Sifted Flour
 1 tsp. baking soda
 1 tsp. salt
 11 tsp. Vanilla
 1 Tbsp. Rum Extract
 1 pkg. Instand Butterscotch Pudding (3.75 oz)
  3/4 Cup Butterscotch Ice Cream Topping
 1 egg


In large bowl, combine first 9 ingredients and beat 3 minutes. In a small bowl, combine 2 cups prepared batter, pudding mix, ice cream topping, and egg. Beat 1 minute. Spoon half of the cake batter into a greased and floured Bundt Pan. Add half of the butterscotch batter. Marble the layers with a knife, using a folding motion. Repeat with remaining batters. Bake at 350 F for 1 hour 15 minutes to 1 hour and 30 minutes, or until cake tests done. Cool in pan for 10-15 minutes: turn out on wine rack or serving plate to complete cooling. Top with butterscotch glaze and decorate with chopped nuts.

For our Cathedral Bundt Pan, Click Here