BUTTER CAKE WITH RUM SAUCE

2 cups sugar

4 eggs

2 sticks butter, softened

2 teaspoons rum or vanilla flavoring

1 cup buttermilk

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

In a large bowl cream sugar, eggs, butter, and buttermilk together with mixer.  Add flour, salt, baking powder, baking soda, and vanilla or rum and mix.  Pour batter into a well-sprayed bundt pan or pan of your choice.  Bake in a preheated 325 degree oven for 55 to 60 minutes until done.  Let cool in the pan at least 30 minutes before removing. 

Rum Sauce                                                                          

3/4 cup sugar

1/3 cup butter

3 tablespoons water

2 teaspoons rum or vanilla flavoring (can use more rum if you want)

Combine all ingredients in a saucepan and cook over medium heat until fully melted.  Do not boil!   Pour over cake.  (Note:  I take a skewer and poke holes in the cake, then use a turkey baster to put sauce into holes but you can just pour it over the cake)  The cake will soak up the sauce.   YUMMY!   Enjoy!