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Vanilla-Butter Cake

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Vanilla-Butter Cake
  • Prep Time 30 min
  • Total Time 2 hr 30 min
  • Servings 12
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A hot butter sauce is poured over the top and soaks into the dessert, "frosting" the cake.

Ingredients

CAKE

1
(1 lb. 2.25-oz.) pkg. pudding-included butter flavor yellow cake mix
1
(3.4-oz.) pkg. instant vanilla pudding and pie filling mix
1
cup water
1/2
cup butter, softened
4
eggs

BUTTER SAUCE

3/4
cup sugar
1/3
cup butter
3
tablespoons water
1
to 2 teaspoons vanilla

GARNISH

2
to 3 teaspoons powdered sugar

Directions

  • 1 Heat oven to 350°F. Generously grease and flour a 10-inch tube pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed. Pour batter into greased and floured pan.
  • 2 Bake at 350°F. for 50 to 60 minutes or until toothpick inserted in center comes out clean.
  • 3 In small saucepan, combine all sauce ingredients except vanilla; cook over medium heat, stirring constantly until mixture boils. Boil 1 minute. Stir in vanilla.
  • 4 With 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. Cool 1 hour or until completely cooled.
  • 5 Just before serving, sprinkle with powdered sugar. If desired, serve with whipped cream.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
400
(
Calories from Fat
160
)
Daily Value
Total Fat
18g
28%
(
Saturated Fat
9g
45%
)
Cholesterol
105mg
35%
Sodium
540mg
23%
Total Carbohydrate
56g
19%
(
Dietary Fiber
0g
0%
,
Sugars
40g
)
Protein
3g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Starch; 2 1/2 Fruit; 3 1/2 Other Carbohydrate; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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