Kentucky Butter Cake<\/p>\n
Ingredients<\/p>\n
\u00b0 1 cup of softened butter<\/p>\n
2 cups of sugar<\/p>\n
4 large eggs, room temperature<\/p>\n
2 teaspoons of vanilla extract<\/p>\n
3 cups of all-purpose flour<\/p>\n
1 teaspoon of baking powder<\/p>\n
1\/2 teaspoon of baking soda<\/p>\n
1\/2 teaspoon of salt<\/p>\n
\u00b01 cup of buttermilk + butter sauce:<\/p>\n
1 cup of sugar<\/p>\n
1\/2 cup cubed butter<\/p>\n
1\/4 cup of water<\/p>\n
\u00b0 1-1\/2 teaspoons of vanilla extract<\/p>\n
For complete cooking times, go to the next page or click the Open button (>), and don\u2019t forget to SHARE with your Facebook friends.<\/p>\n
Preparation<\/p>\n
In a bowl, cream the dough and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Combine the flour, baking powder, baking soda, and salt; add to the cream mixture along with the buttermilk, beating well after each addition. Pour into a greased and floured 10-inch pan. Shape into a tube. Bake at 350\u00b0F until a toothpick inserted in the center comes out clean, 55-70 minutes. Cool for 10 minutes. Run a knife around the edges and center of the pan. Turn the cake out onto a wire rack over waxed paper. For the sauce, combine the sugar, dough, and water in a small saucepan. Cook over medium heat until the dough is melted and the sugar is broken down. Remove from heat; stir in the concentrates. Poke holes in the top of the warm cake; Pour 1\/4 cup of sauce over the cake. Let it sit until the sauce is absorbed.<\/p>\n
Appreciate !<\/p>\n","protected":false},"excerpt":{"rendered":"
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