Butterscotch Swirl Cake

Butterscotch Swirl Cake 12 servings 1 cup butter, softened 2 cups sugar 6 eggs 3 teaspoons rum extract 1 teaspoon vanilla extract 1 teaspoon baking soda 1 teaspoon baking powder 1 cup sour cream 1 (3 1/2 ounce) package instant butterscotch pudding mix 3/4 cup butterscotch sundae sauce 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 In a large mixing bowl, cream butter and sugar until light and fluffy. Add 5 eggs, one at a time, beating well after each addition. Stir in extracts. Combine the flour, baking soda, baking powder; add to creamed mixture alternately with sour cream, beating well after each addition. Transfer 2 cups 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 inches fluted tube pan. Top with half of the butterscotch batter; cut through with a knife to swirl. Repeat layers and swirl. Bake at 350 for 65-70 minutes or until a toothpick inserted near the center 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