BUTTER SAUCE:
2 c. sugar
1 c. butter
1 c. whipping cream or half 'n half coffee cream
1 tsp. vanilla extract
In small saucepan, combine sugar, butter and
whipping cream.
Bring to a boil; simmer over low heat for
3 minutes, stirring constantly.
Remove from heat, stir in vanilla extract.
Serve warm over cake.
--- In CAKE-RECIPE@yahoogroups.com, "linda_baker_2006"
<[EMAIL PROTECTED]> wrote:
>
> Sorry dont know what I was thinking when I typed that recipe in.
> Here is the Butter sauce again
>
>
> BUTTER SAUCE:
>
> 2 c. sugar
> 1 c. butter
> 1 c. whipping cream or half 'n half coffee cream
> 1 tsp. vanilla extract
>
> In small saucepan, combine sugar, butter and whipping cream. Bring
to
> a boil; simmer over low heat for 3 minutes, stirring constantly.
> Remove from heat, stir in vanilla extract. Serve warm over cake.
>
> Linda
>
> --- In CAKE-RECIPE@yahoogroups.com, Jeannie Pelletier <jeannie@>
> wrote:
How much butter do you use for the Hot Butter Sauce?
> > On Nov 12, 2008, at 6:11 AM, linda_baker_2006 wrote:
> CRANBERRY DESSERT CAKE
1 c. sugar
> > > 1/4 c. butter
> > > 2 c. flour
> > > 3 tsp. baking powder
> > > 1/2 tsp. salt
> > > 1 c. milk
> > > 1 tsp. vanilla
> > > 2 c. raw whole cranberries
Cream sugar and butter. Add dry ingredients alternately with
> > > milk. Stir in vanilla and cranberries. Spread in well
> > > greased 9"x9" pan. Bake about 35 minutes at 400 degrees.
> > > Serve with Hot Butter Sauce: 3/4 c. light cream 1 c. sugar
> > >
> > >
> > > Melt butter, browning slightly. Add sugar and cream; mix
> > > well. Cook 3 to 4 minutes, stirring constantly.
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