Serves: 5
Total Calories: 832
Yield: 1 (13x9x2-inch) cake
Cake:
Sift dry ingredients together. Cream margarine with 2 cups sugar, vanilla, and eggs, one at a time. Beat until fluffy. Add sifted flour mixture alternately with buttermilk, beginning and ending with flour. Pour into a greased and floured 13x9x2-inch baking dish. Bake in a preheated 350° oven for 40–45 minutes or until it tests done in center. Pour warm glaze over cooled cake in pan. This cake must be served from the pan.
Glaze:
Heat the sugar and cream in a saucepan, stirring, until hot. Do not boil.
Note: Evaporated milk (not condensed milk) may be substituted for whipping cream if you want to cut calories.
This Super Buttermilk Cake recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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