3 c. Pillsbury's Best All Purpose or Unbleached Flour
2 c. sugartsp. salt
1 tsp. baking soda
1 c. butter, softened
1 c. dairy sour cream
1 tsp. vanilla
1-3 tsp. rum flavoring
5 eggs (1 c.)

RIPPLE:

1 pkg. (4-serving size) dry instant butterscotch pudding mix
10 1/2 oz. jar (3/4 c.) butterscotch ice cream topping
1 egg

GLAZE:

1/4 c. butter
1/4 c. firmly packed brown sugar
1 c. powdered sugar
1 tsp. rum flavoring
1-3 tbsp. hot water
2 tbsp. chopped nuts

Preheat oven to 325 degrees (300 degrees for pan with colored exterior). Grease (not oil) and flour 12-cup fluted tube pan (non-stick finish pan, too). If pan has an opening in center tube, cover with foil.

(Lightly spoon flour into measuring cup; level off.) In large bowl, blend all Cake ingredients; beat 3 minutes at medium speed. In small bowl combine 2 cups Cake batter with Ripple ingredients; beat 1 minute at medium speed. Set aside.

Spoon 2 cups of Cake batter into prepared pan, then 1 1/2 cups Ripple batter. Marble the layers with a knife in a folding motion, turning pan while folding. Repeat with remaining batters. Bake 1 hour and 20-30 minutes or until toothpick inserted in center comes out clean. Cool cake upright in pan 45 minutes; remove from pan. Cool completely. In small saucepan, melt butter and brown sugar. Boil until thick, stirring constantly. Remove from heat. Stir in powdered sugar and rum flavoring. Add water to make a glazing consistency. Spoon over cake. Sprinkle with nuts. 10-inch ring cake.