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Title: Vanilla Butter Cake
Categories: Cake Dessert
Yield: 12 Servings
| CAKE | ||
| 1 | pk | Pillsbury plus butter |
| Recipe cake mix | ||
| 1 | pk | 3.4oz. instant vanilla |
| Pudding & pie filling mix | ||
| 1 | c | Water |
| 1/2 | c | Butter or margarine, soft |
| 4 | Eggs | |
| BUTTER SAUCE | ||
| 3/4 | c | Sugar |
| 1/3 | c | Butter or margarine |
| 3 | tb | Water |
| 1 | To 2 tsp. vanilla | |
| GARNISH | ||
| 2 | To 3 tsps. powdered sugar | |
Heat oven to 350 degrees. Generously grease and flour a 12 cup Bundt pan or a 10 inch tube pan. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed. Pour batter into greased and floured pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. In a small saucepan, combine all sauce ingredients except vanilla; cook over medium heat, stirring constantly until mixture boils. Boil 1 minute. Stir in vanilla. Using long-tined fork, pierce cake 10 to 12 times. Slowly pour hot sauce over warm cake. Let stand 10 to 15 minutes or until sauce is absorbed. Invert cake onto serving plate. Just before serving, sprinkle with powdered sugar. Serve with whipped cream, if desired.
Tips: Above 3500 feet; Add 1/3 cup flour to dry cake mix; increase water to 1 1/4 cups. Bake as directed.
Nutrition Info: Cal.-400, Protein-4 gr., Carbo.-58 g., Fat-17 gr., Chol.-10 gr., Sodium-540 mg.
Dietary Exchanges: 2 1/2 Starch, 1 Fruit, 3 1/2 Fats
: From: Pillsbury Classic Cookbook MealMastered By: Lois Porter, 1994
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