German Butter Cake

serves 4 to 6

German Butter Sponge Cake

Grease a Bundt or tube pan with butter and dust lightly with flour, tapping out excess.

Preheat oven to 325°F.

3 cups all-purpose flour

In a large bowl, combine all ingredients for cake. Beat at low speed for 30 seconds. Beat for 3 minutes at medium speed. Pour into buttered pan.

2 cups sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup yogurt

1 cup butter, softened

2 teaspoons pure vanilla

4 eggs

1 teaspoon salt

Bake in preheated oven for 60 to 75 minutes or until a toothpick inserted in center comes out clean.

Butter Sauce

1/3 cup butter

Nmix together in a small saucepan. When butter has melted, remove pan from heat.

3 tablespoons water

1/4 cup sugar

2 teaspoons pure vanilla

Stir into butter mixture

Using a large fork, make deep perforations in top of cake. Pour 3/4 cup hot Butter Sauce over cake while still warm. Cool cake upright in pan for 5 minutes. Run a butter knife around edges of cake to help free it from the pan; turn cake out onto a serving dish. Pour remaining sauce over cake. Good served with fresh fruit.

Yield: 1 (10-inch) Bundt cake. 16 Servings.

Nutrition (per serving): 375 calories, 19g total fat, 93.6mg cholesterol, 392mg sodium, 53.7mg potassium, 47.4g carbohydrates, less than 1g fiber, 29.2g sugar, 4.4g protein, 10.5g saturated fat, 1.4mg iron, 49.3mcg folate, 61.2mg phosphorus, 534.1IU Vitamin A, less than 1mcg Vitamin B12, less than 1mg Vitamin C, 4.4IU Vitamin D.