3 c. Pillsbury's best all-purpose or unbleached flour
2 c. sugar
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 c. buttermilk
1 c. butter, softened
2 tsp. vanilla or rum extract
4 eggs

BUTTER SAUCE:

3/4 c. sugar
1/3 c. butter
3 tbsp. water
1 to 2 tsp. vanilla or rum extract
Powdered sugar
Whipped cream (if desired)

Heat oven to 325 degrees. Generously grease and lightly flour 12 cup fluted tube pan or 10 inch tube pan. Lightly spoon flour into measuring cup; level off. In large bowl, blend all cake ingredients at low speed until moistened. Beat 3 minutes at medium speed. Pour batter into prepared pan. Bake at 325 degrees for 55 to 70 minutes or until toothpick inserted in center comes out clean.

In small saucepan over low heat, combine all sauce ingredients, stirring occasionally, until butter melts. DO NOT BOIL. Using long-tined fork, prick cake 10 to 12 times. Slowly pour hot sauce over cake. Remove cake from pan immediately after sauce has been absorbed, 5 to 10 minutes. Just before serving, sprinkle with powdered sugar. Serve with whipped cream. 12 servings.

Tip: To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.