If you have a book entities Tis So Sweet , you know the KBC recipe on page 113 is absolutely one of the easiest and best cakes. In fact, Randy told me last week that he thinks he now likes it better than the cream cheese pound cake he has always claimed was his top choice of cakes. I had baked several KBC’s last week to take to some sweet friends who are going thru a very difficult time! After I had dropped it off I received a couple of text from family members saying that this was the best cake they had ever had. So I think we do have a winner with the Kentucky Butter cake. But for those of you who know me, know that because it isn’t chocolate, it is not one of my favorites to eat. I love making it for people, I just prefer chocolate! Well this morning as I sat at my dressing table for an hr trying to look a la natural like I woke up looking like I did after spending an hour, I had time to think. All I could think of was “if the vanilla KBC is that good, how good would a chocolate KBC taste?” So I started to google different sites and ladies and gentlemen, I think we have it!!! I proceeded to the kitchen and made the recipe that I found and although I immediately wrapped them and froze them for several meals I need to deliver this week, I know it is a winner. The texture when I was poking holes to pour the chocolate syrup into was a very moist cake with a deep chocolate permeating the kitchen! It smelled devine. Am planning on making another recipe of it after I buy more ingredients and will make a video of baking it. But until then, do yourself a favor and make it. After all, if it’s chocolate, it has to be good. Found this on Pinterest.
Add all cake ingredients together and mix well. Pour into greased and floured bundt pan. (I actually use granulated sugar instead of flour as it gives a nice crunchy outside to the cake!) Bake in preheated 350 oven until cake tests done. While cake is in oven, place topping ingredients in saucepan except the vanilla of butter extract. Stir until sugar is dissolved! Add extract. When cake is finished baking allow it to sit in pan for about 10 min. Invert over serving platter and poke holes with a small round dowel or skewer! Drizzle warm topping in holes and cake. Cake will freeze well and keeps well at room temp, covered up to 3 days if not freezing. Top with ice cream or whipped cream or just slice a piece off as you pass by. The calories don’t count if you don’t eat it with a fork.