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    You are in: Home / Recipes / Kentucky Buttercream Bundt Cake Recipe
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    Kentucky Buttercream Bundt Cake

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on December 10, 2010

      Easy to make and easy to eat! This is very good and moist. I agree the butter sauce takes it to another level, I'd recommend not skipping this step, so yumo!

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    • on December 24, 2008

      This cake is very rich but very moist and good. I don't like things too sweet so I only made half of the butter sauce. It was plenty sweet for my taste. This cake is somewhere between a pound cake and a densed yellow butter cake. I also used sour cream instead of buttermilk because that is all I have. Thank you for the recipe.

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    • on June 19, 2008

      I made this today at the restaurant I work for as we put out new Bundt cakes weekly to sell by the slice. This week I chose yours. A wonderful buttery tasting cake that is lovely in appearance also. We didn't have rum extact at the restaurant and since we are a coffee/cafe I used a Torani Syrup that we use in our latte's/smoothies/frozen drinks. Butter Rum was the flavor. Exceptional. Thanks for posting this keeper~

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    • on June 02, 2007

      WOW! This is a WONDERFUL DECADENT RICH BUTTERY cake. The Butter sauce is what really makes it special. I actually prefer rum extract to the real thing. My husband especially LOVED this. He says it's addictive. He's making me make it again a week later to share with his co-workers. He usually thinks all of the desserts I make are just "okay". I think this one will be his new birthday cake! Found by chance for Random Draw Tag.

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    Nutritional Facts for Kentucky Buttercream Bundt Cake

    Serving Size: 1 (154 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 548.1
    Calories from Fat 226
    Total Fat 25.1 g
    Saturated Fat 15.2 g
    Cholesterol 132.3 mg
    Sodium 485.5 mg
    Total Carbohydrate 75.1 g
    Dietary Fiber 0.8 g
    Sugars 51.2 g
    Protein 6.2 g

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