Vanilla Ring Cake

Total Time: Prep: 15 min. Bake: 55 min. + cooling,Makes: 12 servings

Yes, the amount is correct—you add 2 tablespoons of vanilla to the batter. A friend who shared this recipe years ago loved the taste of vanilla and wanted this cake to taste just as good. I like to use Mexican vanilla in this recipe.—Joan Hallford, North Richland Hills, Texas

Ingredients

  • 1 cup shortening
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 2 tablespoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • DRIZZLE:
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons 2% milk

Directions

  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.
  2. Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. Combine the confectioners’ sugar, vanilla and enough milk to achieve desired consistency; drizzle over cake.

NutritionFacts

1 slice: 466 calories, 18g fat (5g saturated fat), 71mg cholesterol, 132mg sodium, 68g carbohydrate (44g sugars, 1g fiber), 6g protein.

See also  Budapest Roll

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