![[Recipe] Sopaipilla Mix (French Butter Cake with Rum Sauce) Dish (5) – Web](https://i0.wp.com/www.guentherhouse.com/wp-content/uploads/2023/06/Recipe-Sopaipilla-Mix-French-Butter-Cake-with-Rum-Sauce-Dish-5-Web.jpg?fit=600%2C450&ssl=1)
French Butter Cake with Rum Sauce
Ingredients
Instructions
PREHEAT oven to 350 °F.
GREASE and flour a 10-cup Bundt pan.
CREAM butter, sugar and vanilla in medium bowl.
BLEND eggs and sour cream; mix well.
ADD Sopaipilla Mix, slowly, blend until incorporated and batter is smooth.
POUR batter into prepared pan.
BAKE 40-45 minutes or until toothpick comes out clean. LEAVE cake in pan for the rum sauce.
MELT butter in small sauce pan; stir in sugar and water, boil 5 minutes, stirring occasionally.
REMOVE from heat, stir in rum.
POKE hole in cake with a skewer while cake is still in the pan. Very slowly DRIZZLE hot rum sauce over the cake.
ALLOW sauce to soak in cake for 1 hour.
INVERT cake.
DUST with powdered sugar, garnish with fresh berries.
12 servings
1 slice
Ingredients
Directions
PREHEAT oven to 350 °F.
GREASE and flour a 10-cup Bundt pan.
CREAM butter, sugar and vanilla in medium bowl.
BLEND eggs and sour cream; mix well.
ADD Sopaipilla Mix, slowly, blend until incorporated and batter is smooth.
POUR batter into prepared pan.
BAKE 40-45 minutes or until toothpick comes out clean. LEAVE cake in pan for the rum sauce.
MELT butter in small sauce pan; stir in sugar and water, boil 5 minutes, stirring occasionally.
REMOVE from heat, stir in rum.
POKE hole in cake with a skewer while cake is still in the pan. Very slowly DRIZZLE hot rum sauce over the cake.
ALLOW sauce to soak in cake for 1 hour.
INVERT cake.
DUST with powdered sugar, garnish with fresh berries.
