Ingredients
| 1 c. butter (2 sticks), softened |
| ½ c. butter-flavored shortening |
| 3 c. sugar |
| 5 eggs |
| ¾ c. sour cream |
| 1 Tbsp. butter extract (or lemon or almond extract) |
| 2 Tbsp. pure vanilla extract |
| 1 tsp. salt |
| 1 tsp. baking powder |
| 1 c. all-purpose flour |
| ¾ c. buttermilk |
Preparation
1. Preheat oven to 325 degrees.
2. With an electric mixer, cream together the softened butter and shortening
3. Add the sugar to the creamed butter and shortening. Cream for 3 to 5 minutes, until the mixture is fluffy.
4. Add five eggs, one at a time, and mix until the yolks disappear, about 1 to 2 minutes.
5. Blend in sour cream, extracts, salt and baking powder.
6. Gradually blend in the all-purpose flour and buttermilk.
7. Spray a Bundt pan with cooking spray, and pour in batter.
8. Bake for 1 hour and 15 minutes. Allow the cake to cool completely, about 20 to 30 minutes. Turn out onto a cake plate, and add topping of your choice.
Serves 12.
Nutritional Information: Calories: 590; Fat: 28g; Cholesterol: 125mg; Sodium: 370mg; Total Carbohydrates: 76g; Dietary Fiber: 0g; Sugars: 52g; Protein: 7g.
