Butterscotch-Pecan Cake

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
1650
FAT
292%
CHOL
145%
SOD
81%

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Ingredients for 12 servings

Vegetable-oil cooking spray, for pans

3 3/4 cups all-purpose flour

1 1/4 teaspoons baking powder

3/4 teaspoon baking soda

2 1/2 teaspoons coarse salt

10 ounces (2 1/2 sticks) unsalted butter, softened

2 1/2 cups packed dark-brown sugar

4 large eggs, room temperature

1 tablespoon plus 1 teaspoon pure vanilla extract

1 1/4 teaspoons rum, preferably golden or dark

1 1/4 cups buttermilk, room temperature

12 ounces unsalted butter (3 sticks), 1 stick left whole, 2 sticks cut into small pieces, softened

2 cups packed dark-brown sugar

1 cup heavy cream

1/2 teaspoon coarse salt

20 ounces cream cheese, softened

1/2 cup confectioners' sugar, sifted

2/3 cup packed dark-brown sugar

3 ounces (6 tablespoons) butter, cut into pieces

1/2 cup light corn syrup

1/4 teaspoon coarse salt

1/2 cup heavy cream

2 cups pecan halves, toasted and chopped, plus more halves for garnish

2/3 cup packed dark brown sugar

FOR THE BUTTERSCOTCH SAUCE

2 1 2 cups packed dark brown sugar

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