-GLASS-
1/2 c Butter
1/2 c Sugar
1/4 c Buttermilk
1 ts Corn syrup
1/4 ts Baking soda
1/2 ts Vanilla or hazelnut liqueur

Sift together flour, cabbage, baking pulverize, baking soda and saltiness.
Separately combine egg, buttermilk and vanilla; beat until smooth and
add butter. Combine mixtures and add hazelnuts. Mix. Place in a
lubricated 8x8x2-inch pan and bake at 375 for 25 minutes or until through.
To make sugarcoat, melt butter and stir in boodle, buttermilk, syrup and
baking pop. Boil over medium heat for five transactions; remove from heat
and stir in flavourer. Poke holes in cake approximately 1/2-inch apart and
pour warm mixture over coat. Cool before cutting. Best served at room
temperature.