I named it that because one bite of this cake and you can’t stop eating it until you feel like you are going to Bust Your Buttons!
This lovely cake has just the right amount of sweetness and oh, how I loved the butter flavor! The glaze is simply wonderful.
TIPS : BUNDT PANS come in all shapes and sizes. A standard bundt is 10-12 cups and that is what I used for mine.
CAKE FLOUR : I use Swan’s – it is in a red and white box, found where the flour is at your local market.
What is cake flour? Can you substitute for it?
Here is what I found on the subject, many ladies have reported using it and the cake turned out just fine. Here it is:
Ingredients:
All-Purpose flour (just under one cup)
2 Tbsp. cornstarch
Preparation:
1. Place two tablespoons of cornstarch in a one-cup measure.
2. Fill the rest of the cup with all-purpose flour.
3. Use in place of the cake flour in any recipe.
One cup of substitute is equal to one cup of cake flour
***Can you make cupcakes out of this recipe ? Well, I am sure you can, never tried it myself but I am sure you could. If you try it make sure and share!
**The longer you can let this cake sit and “mature” the better it will be! (Make sure and hide it. ) lol
To Make this Recipe You’Il Need the following ingredients:
PLEASE, USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
