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Brown Sugar Bundt Cake With Buttery Brown Sugar Sauce

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“The recipe title says it all--rich buttery brown sugar flavor, mmm.”
READY IN:
3hrs 20mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees F. Grease bottom and side of 12-cup fluted tube cake pan or 10-inch angel food (tube cake) pan with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt; set aside.
  2. In large bowl, beat 1 1/2 cups brown sugar, the granulated sugar and softened butter with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed about 5 minutes, scraping bowl occasionally, until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add 2 teaspoons vanilla extract. Beat in flour mixture alternately with 3/4 cup milk on low speed until smooth. Pour into pan.
  3. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
  4. Meanwhile, in 2-quart saucepan, heat sauce ingredients except vanilla to boiling over medium heat, stirring constantly; boil and stir 2 minutes. Remove from heat; cool to room temperature. Stir in 1 teaspoon vanilla extract. Serve warm sauce with cake.

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