Indulge in the rich and moist tarred roof cake that will satisfy your sweet tooth cravings. This easy-to-follow recipe will guide you through the process of making this delectable cake. With a hint of caramel and a velvety texture, the tarred roof cake is a true delight for your taste buds. Spend some time preparing this masterpiece, and enjoy the heavenly flavors that this cake has to offer.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1/2 cup butter
- 1 cup packed brown sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
- Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
- Reduce speed to low and carefully pour in the boiling water. Mix until the batter is smooth.
- Pour the batter into the prepared bundt pan. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the tar sauce. In a saucepan, melt butter over medium heat. Stir in brown sugar, milk, and vanilla extract. Bring the mixture to a boil, then reduce the heat and simmer for 3 minutes, stirring constantly.
- Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes. Then, invert the cake onto a serving plate.
- Poke several holes into the top of the cake using a skewer or toothpick. Slowly pour the warm tar sauce over the cake, allowing it to penetrate the holes and soak into the cake.
- Let the cake cool completely before serving. The flavors will meld together and the cake will become even more moist and delicious.
