In a bowl, beat the sugar mixture until light and fluffy. Add the eggs, each in turn, beating well after each addition. Beat in the vanilla. Stir in the buttermilk, baking powder, and salt; add the buttermilk to the cream mixture instead, beating well after each addition. Fill a greased and floured 10-inch cake pan. Shape into a tube. Bake at 350° until a toothpick inserted into the center reveals the cake, 55-70 minutes. Let cool for 10 minutes. Run a knife around the edges and center of the pan. Rearrange the cake on a wire rack over waxed paper. For the sauce, combine the sugar, pasta, and water in a small saucepan. Cook over medium heat until the margarine is liquefied and the sugar has dissolved. Remove from heat; stir in the concentrates. Poke holes in the top of the warm cake; pour 1/4 cup of sauce over the cake. Let it rest until the sauce has absorbed.
Enjoy!
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