YOU HAD ME AT “BUTTER SAUCE”
There’s 2 parts to this recipe, but it’s so easy, you won’t even think of it like that. First, you’ll get that cake going. The recipe in the post calls for a tube pan. Now if you have a bundt pan as I did, please know that the bundt pan is just a wee bit fancier. That is the only difference. Both get the job done.
What I loved about this recipe was that once you popped the cake out of the pan, you poked holes in it and then poured the butter sauce all over it. Oh butter sauce! I’d marry you if I could! After you pour the butter sauce, you wait until the cake absorbs it all and then you do it again. Yes, please! You’ll poke holes in the sides and brush the remainder of the butter sauce there for a buttery-deliciously perfect cake that practically melts in your mouth. Yum!
The recipe that I found to make this review comes from the Taste of Home website. Click the link below to go visit the site and get the detailed recipe.
CLIKE HERE FOR RECIPE
Pages: 1 2