Butterscotch-Rum Ripple Cake

• 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

1. Combine first 8 ingredients and 5 eggs in large mixer bowl.
2. Beat about 3 minutes.
3. Mix 2 cups batter, remaining egg, pudding mix and topping in small mixer bowl.
4. Beat about 1 minute.
5. Pour half the plain cake batter into greased floured 12-inch bundt pan.
6. Spoon half the butterscotch over the top.
7. Cut through batter with knife to marble.
8. Bake at 350u0b0 1 1/4 hours or until cake tests done. May garnish with rum-flavored confectioners' sugar glaze.

butter, sugar, sour cream, flour, baking soda, salt, vanilla, rum, eggs, butterscotch sundae sauce

Taken from www.food.com/recipe/butterscotch-rum-ripple-cake-244352 (may not work)