Susans Sweet Butter Cake Recipes
SUSAN'S SWEET BUTTER CAKE
Steps:
- DIRECTIONS: 1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. 2. In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan. 3. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan. 4. To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.
SUSAN'S BUTTER CAKE
This is the richest, most delicious pound cake you will ever eat. There is no substitute for real butter!
Provided by Susan Feiler
Categories Pound Cake
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, cream together 1 cup butter, 1 1/2 cups white sugar and 1/2 cup brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated.
- Pour batter into prepared pan. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven and immediately prick cake all over with a wooden pick 20 to 30 times. Pour butter sauce over cake. Allow cake to cool completely as cake is very fragile when warm. Run a knife around the edges of the pan and invert cooled cake onto a serving dish. Dust with powdered sugar.
- To make the Butter Sauce: Heat 1 cup sugar, 1/2 cup butter, 1/4 cup water and 1 tablespoon vanilla over medium heat until sugar dissolves, about 10 minutes. Do not boil.
Nutrition Facts : Calories 597.9 calories, Carbohydrate 78.8 g, Cholesterol 131.4 mg, Fat 29 g, Fiber 0.6 g, Protein 5.8 g, SaturatedFat 17.6 g, Sodium 477 mg, Sugar 51.2 g
SUSAN'S BUTTER CAKE
This is the richest, most delicious pound cake you will ever eat. There is no substitute for real butter!
Provided by SUSAN FEILER
Categories Pound Cake
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, cream together 1 cup butter, 1 1/2 cups white sugar and 1/2 cup brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated.
- Pour batter into prepared pan. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven and immediately prick cake all over with a wooden pick 20 to 30 times. Pour butter sauce over cake. Allow cake to cool completely as cake is very fragile when warm. Run a knife around the edges of the pan and invert cooled cake onto a serving dish. Dust with powdered sugar.
- To make the Butter Sauce: Heat 1 cup sugar, 1/2 cup butter, 1/4 cup water and 1 tablespoon vanilla over medium heat until sugar dissolves, about 10 minutes. Do not boil.
Nutrition Facts : Calories 597.9 calories, Carbohydrate 78.8 g, Cholesterol 131.4 mg, Fat 29 g, Fiber 0.6 g, Protein 5.8 g, SaturatedFat 17.6 g, Sodium 477 mg, Sugar 51.2 g
TEXAS SHEET CAKE
This chocolaty delight was one of my favorites growing up. The Texas sheet cake is so moist and the icing so sweet that everyone who samples it wants a copy of the recipe. -Susan Ormond, Jamestown, North Carolina
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean., In a small saucepan, melt butter; add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Cool completely on a wire rack.
Nutrition Facts : Calories 418 calories, Fat 14g fat (9g saturated fat), Cholesterol 35mg cholesterol, Sodium 266mg sodium, Carbohydrate 72g carbohydrate (57g sugars, Fiber 1g fiber), Protein 3g protein.
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