3 c. Pillsbury's Best All Purpose Flour, sifted
1 tsp. double-acting baking powder
1 tsp. salt
1/2 tsp. baking soda
1 c. Land O'Lakes butter
2 c. sugar
4 eggs, unbeaten
1 c. buttermilk or sour milk
2 tsp. Burnett's Pure Vanilla

Sift together flour, baking powder, salt and soda. Cream butter, gradually add sugar, creaming well. Blend in 4 unbeaten eggs, one at a time, beating well after each. Combine buttermilk or sour milk and vanilla. Add alternately with the dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend well after each addition. (With electric mixer, use low speed). Turn into 10 inch tube pan, greased on the bottom. Bake at 325 degrees for 60 to 65 minutes until cake springs back when touched in center. Run spatula along edge and stem of pan. Prick cake with fork. Pour hot sauce over cake. Cool before removing from pan. Just before serving, sprinkle with confectioners sugar.

BUTTER SAUCE:

1 c. sugar
1/4 c. water
1/2 c. Land O'Lakes butter

Combine in saucepan. Heat until butter is melted; do not boil. Add 1 tablespoon Burnett's pure vanilla or Burnett's rum flavor.