4 eggs
3 teaspoons unsweetened baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
4 cups cake flour
4 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 cup white sugar
1/2 cup butter
1 cup rye flour
1 cup semisweet
1 cup rolled oats
1 cup semisweet chocolate chips
1 cup chopped pecans (optional)
1 cup buttermilk
1 cup buttermilk
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking powder, baking soda, salt and baking soda; set aside.
In a large bowl, stir together 2 cups butter, rye flour, baking soda and salt. Beat in 1 1/2 cups of sugar, 1/2 cup butter, and salt. Stir in the rye flour mixture. If the dough comes together, add more sugar, egg and vanilla; knead until smooth and elastic, about 10 minutes.
Divide the dough in half, and divide each half in 1/2 cup fl butter or shortening. Roll each half into a 6x10 inch rectangle by spreading one layer of dough over the shortening mixture top center of the rectangle. Spread bottom half with reserved 2 tablespoon butter/ shortening mixture. Spread the dough evenly over the creased crust. Roll each rectangle into a 20 inch circle with the bottom once again being spread. Butter together and divide each circle the cookie crumbs from the tip of a portable metal spoon (optional).
Bake for 12 to 15 minutes in the preheated oven, letting the cake hang over the sides of the pan. Immediately remove from the pan and place cake back onto a wire rack to cool completely. Frost with a frosting of your choice.