KENTUCKY BUTTER CAKE

From my Friend Cindy — It is so good!

CAKE

• 3 c. all pur­pose flour
• 2  c. sugar
• 1 tsp. salt
• 1 tsp. bak­ing powder
• 1/2 tsp. bak­ing soda
• 1 c. buttermilk
• 1 c. but­ter, softened
• 2 tsp. vanilla
• 4 eggs

BUTTER SAUCE

• 3/4 c. sugar
• 1/3 c. butter
• 3 T. water
• 1–2 tsp. vanilla
• pow­dered sugar
• whip cream, if desired

Heat oven to 325. Grease and flour 12 cup or 10 inch tube pan (also great in small bundt pans). Blend all cake ingre­di­ents at low speed until moist­ened. Beat 3 min­utes at medium speed. Pour bat­ter into pre­pared pan. Bake for 55–65 min­utes or until tooth­pick comes out clean.

In small sauce pan over low heat, com­bine all sauce ingre­di­ents, stir­ring until but­ter melts. DO NOT BOIL. Using long-tinged fork, prick cake 10–12 times. Pour hot sauce over cake. Remove from pan imme­di­ately after sauce has been absorbed, 5–10 min­utes. Just before serv­ing sprin­kle with pow­dered sugar. Serve with ripped cream. 12 servings.