Kentucky Butter Cake...To Die For!

• 3 c. sifted flour
• 1 tsp. double-acting baking powder
• 1 tsp. salt
• 1/2 tsp. soda
• 1 c. buttermilk
• 2 tsp. pure vanilla
• 1 1/2 c. butter
• 3 c. sugar
• 4 eggs (unbeaten)
• 1/4 c. water
• 1 tsp. vanilla or rum flavoring
• powdered sugar

1. Sift together the flour, baking powder, salt and soda; set aside.
2. Combine buttermilk and 2 teaspoons of vanilla; set aside. Cream 1 cup of butter, gradually add 2 cups sugar, creaming well. Blend in eggs, one at a time, beating well after adding each egg. Combine buttermilk mixture, alternating with the dry flour mixture, into the creamed butter mixture, beginning and ending with dry ingredients.
3. Blend well after each addition (preferably with an electric mixer on slow speed).
4. Turn into a 10-inch tube pan, greased on the bottom, or two 9 x 5 x 3-inch pans.
5. Bake for 60 to 65 minutes or until cake springs back when touched in the center slightly.
6. Run a spatula along the edge and stem of pan. Prick cake with a fork.
7. Pour hot Butter Sauce over the cake (recipe follows).
8. Cool before removing from the pan.
9. Just before serving, sprinkle cake with powdered sugar.

flour, doubleacting baking powder, salt, soda, buttermilk, vanilla, butter, sugar, eggs, water, vanilla, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1056437 (may not work)