My grandmother often dressed up leftover plain cake with this sauce. It also goes well with gingerbread. For fun, I love to page through my great-grandmother's old cookbooks.
- 1 cup sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 2 cups boiling water
- 1/2 teaspoon vanilla extract
- 1/4 cup butter
- In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in water until smooth. Bring to a boil; cook and stir for 15 minutes until smooth, thickened and clear. Remove from the heat; stir in vanilla and butter. Serve warm over cake. Yield: 1 cup.
Originally published as Hard Sauce for Cake in Grandma's Great Desserts Cookbook 1992, p11
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