3 cups all-purpose flour
1 3/4 cups butter, softened
2 teaspoons baking powder
1 1/2 cups buttermilk (the first three ounces of which must be cooked)
2 1/2 teaspoons white sugar
3 eggs
1 teaspoon vanilla extract
4 (4 ounce) packages instant vanilla pudding mix
1/2 cup sour cream, divided
1 cup brown sugar
1/3 cup butter, melted
1/3 cup water
1 teaspoon vanilla extract
sprinkle frosting
Preheat oven to 450 degrees F (230 degrees C). Grease and flour a 10 inch Bundt cake pan.
Sift together the flour, butter and baking powder. Set aside. Sift the buttermilk, 1 tablespoon of sugar, and the eggs. Set aside. In a large bowl...
In a medium bowl, cream together the butter and vanilla until smooth. Add the remaining buttermilk, 1 cup brown sugar. stir well.
In a large shallow bowl, stir together the flour, buttermilk, 3/4 cup of the brown sugar mixture with the vanilla or fruit glaze. Pour into prepared pan.
In a small bowl, completely combine the brown sugar mixture with 1/3 cup of the melted butter. Stir the pudding mix with red food coloring, creaming well. add 3 more tablespoons of butter, and pour into pan. pour another tablespoon onto the top of the pan. pour confectioners' sugar on top, and press the two edges together to form a border.
Bake for 49 to 52 minutes or until a toothpick inserted comes out clean. Allow to cool, then frost as desired. ~ To make the frosting: In a medium bowl, stir together 1/3 cup of cold milk with 1 teaspoon vanilla or fruit glaze. Beat 1/4 cup of butter with the milk mixture in a medium bowl, then stir in the confectioners' sugar. Beat the sour cream with the egg and vanilla pieces in a medium bowl until smooth. Fold in the dry ingredients. Finally, stir in the red food coloring.
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