Serves: 12
Total Calories: 453

CAKE
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk *
1 cup butter or margarine, softened
2 teaspoons vanilla extract or rum extract

BUTTER SAUCE
3/4 cup sugar
1/3 cup butter or margarine
3 tablespoons water
1 to 2 teaspoon vanilla extract or rum extract

GARNISH
2 to 3 teaspoons powdered sugar

Heat oven to 325°F. Generously grease and lightly flour 12-cup Bundt pan or 10-inch tube pan. In large bowl, combine all cake ingredients blend at low speed until
moistened. Beat 3 minutes at medium speed. Pour batter into greased and floured pan.

Bake at 325°F. for 55 to 70 minutes or until toothpick inserted in center comes out clean.

In small saucepan, combine all sauce ingredients cook over low heat, stirring occasionally, until butter melts. DO NOT BOIL. Using long-tined fork, pierce cake 10 to 12 times. Slowly pour hot sauce over warm cake. Let stand 5 to 10 minutes or until sauce is absorbed. Invert cake onto serving plate. Just before serving, sprinkle with powdered sugar. Serve with whipped cream, if desired.

*TIP: To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.

HIGH ALTITUDE - Above 3,500 feet: Decrease sugar in cake to 1 3/4 cups increase buttermilk to 1 cup plus 2 tablespoons. Bake at 350°F. for 60 to 70 minutes.

Nutrition Per Serving: Calories 510 Protein 6g Carbohydrate 72g Fat 23g Sodium 520mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 453
Calories from Fat: 179

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