INGREDIENTS
1 cup of melted butter
°2 cups of glucose
chilled four big eggs
°2 tablespoons puréed vanilla
3-quarts measuring cup of all-purpose flour
*One teaspoon of baking soda
+/- half a teaspoon of baking soda
“A half teaspoon of salt”
one cup of buttermilk and one cup of butter sauce:
One cup of sugar
haLf a cup of cubed butter
°One-fourth cup water
Getting Ready
Beat the sugar and spread in a bowl until fluffy and light. After each choice, add eggs one at a time while beating well thereafter. The vanilla beats. Before adding the flour, baking powder, baking soda, and salt to the cream mixture, mix well. Add the buttermilk and continue mixing after each addition. Stuff a dusted and oiled 10-inch baking dish to the brim. After 55 to 70 minutes in the oven at 350°, a toothpick inserted in the center should come out clean. Ten minutes to cool. Slash the form’s perimeter and the container that serves as its focal point. Place the cake on a rack set over a sheet of waxed paper. Combine the sugar, spread, and water in a small saucepan to make the sauce. Melt the margarine and break up the sugar in a medium saucepan. Keep away from flames; combine the components. After the cake has cooled, poke holes in it and pour 1/4 cup of sauce on top. You need to let it stand for the sauce to absorb.
