1/2 cup butter
1 cup agave or dark Karo syrup
2 eggs, separated
1 cup buttermilk
1 teaspoon baking soda dissolved in 1/4 cup of boiling water
1 teaspoon vanilla
2 cups flour
1 package Royal butterscotch pudding mix
1/2 teaspoon baking powder
Pinch of salt

In a mixing bowl, beat butter until light, gradually adding syrup until light and fluffy. Add egg yolks and beat well. Add vanilla and baking soda dissolved in boiling water.

Whisk together flour, pudding powder, baking powder and salt; mix well. Add 1/2 of the flour mixture to butter/syrup mixture, then 1/2 of the buttermilk and repeat until adding flour then buttermilk until no more remains. Beat egg whites until light and fluffy but not dry; fold into mixture last.

Transfer batter to a greased large bundt pan.

Bake in a preheated 350°F oven until a toothpick inserted in center of cake comes out clean (about 50 minutes).