Brown Sugar Bundt Cake with Buttery Brown Sugar Sauce

The recipe title says it all--rich buttery brown sugar flavor, mmm.

Makes: 16 servings

Cake:
2 1/4 cups Gold Medal all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups packed light brown sugar
3/4 cup granulated sugar
1 cup butter, softened
4 eggs
2 teaspoons vanilla extract
3/4 cup milk

Sauce:
1 cup butter
1/2 cup packed light brown sugar
2 tablespoons milk
1 tablespoon light corn syrup
1 teaspoon vanilla extract

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.

High Altitude (3500-6500 ft): Increase flour to 2 1/2 cups; increase milk to 1 cup. Bake 55 to 65 minutes.

Nutrition Information: 1 Serving: Calories 470 (Calories from Fat 225); Total Fat 25g (Saturated Fat 15g, Trans Fat ncg); Cholesterol 115mg; Sodium 280mg; Total Carbohydrate 57g (Dietary Fiber 0g, Sugars ncg); Protein 4g

Percent Daily Value*: Vitamin A 18%; Vitamin C 0%; Calcium 6%; Iron 8%

Exchanges: 1 1/2 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 4 1/2 Fat Carbohydrate Choices: 4

*Percent Daily Values are based on a 2,000 calorie diet.

Success:
For the best flavor, use butter instead of margarine in this recipe.

Recipe and photograph provided courtesy of Betty Crocker 2008/TM General Mills All Rights Reserved