|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Kentucky Butter Cake |
|
Serves: 12 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Kentucky Butter Cake recipe on the web!!Nell Lewis - Platte City, Missouri Bake-Off® Contest 15, 1963 This was the year the contest became popularly known simply as "the BakeOff®." Old family recipes were still eligible, if they had a new twist. Here the idea was the hot butter sauce poured slowly over the buttermilk pound cake as it came from the oven. CAKE _ cups all-purpose flour _ cups sugar _ teaspoon salt _ teaspoon baking powder ___ teaspoon baking soda _ cup buttermilk * _ cup butter or margarine, softened 2 teaspoons vanilla extract or rum extract BUTTER SAUCE ___ cup sugar ___ cup butter or margarine _ tablespoons water 1 to 2 teaspoons vanilla extract or rum extract GARNISH _ 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. Mardi Gras Party Cake Whole Wheat Walnut Crumb Cake Chocolate Praline Layer Cake Glazed Sweet Potato Mini-Cakes Tropical Fruit Fling Cake Orange Kiss-Me Cake Golden Apricot Cake Caramel Pear Upside-Down Cake Caramel Apple Cake Double Lemon Streusel Cake Peanut Butter Crunch Cake Chocolate Fudge Snack Cake White Chocolate Fudge Cake Starlight Double-Delight Cake Upside-Down German Chocolate Cake My Inspiration Cake Raspberry-Filled Apricot Cake Costa Rican Cream Cake Heavenly Hawaiian Cake Roll Chocolate 'Tato Cake Buttercream Pound Cake Almond Mocha Cake Black Bottom Cups Swiss Almond Apple Cake Nutty Graham Picnic Cake Spicy Raisin Brunch Cake Kentucky Butter Cake Peppermint Swirl Fudge Nut Cake Delicate Pear Cake with Caramel Sauce Banana Crunch Cake Tunnel of Fudge Cake Brownie Soufflé Cake with Mint Cream Streusel Spice Cake Lemon Platinum Cake Chocolate Mousse Fantasy Torte Ring-of-Coconut Fudge Cake Fudgy Orange Cappuccino Torte Mocha Cream Chocolate Torte Key Lime Cream Torte Macadamia Fudge Torte Dark Chocolate Sacher Torte Tiramisù Toffee Torte Praline Torte with Chocolate Truffle Filling White Chocolate Raspberry Torte Tuxedo Brownie Torte 07: Cakes and Tortes |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
