04Add milk and blend thoroughly.05NOTE: IF YOU DO NOT HAVE BUTTERMILK OR SOUR MILK ADD 2 TABLESPOONS OF VINEGAR TO A ONE CUP MEASURE THEN FILL TO ONE CUP.06STIR AND LET SIT FOR 5 MINUTES.07In a small bowl combine flour, salt, powder and soda.08Add to batter all at once and beat for at least 10 minutes.09Batter will be very thick and creamy.10Stir in vanilla.11Generously grease 10" inch bundt pan.12Turn batter into pan.13Bake at 325°F for 55-60 minutes until top springs back when touched lightly in center.14Meanwhile prepare the butter sauce by combining the sugars, hot water and butter and stirring over low heat until butter is melted.15Do not boil!16Remove from heat and add vanilla.17Let cake sit on a rack for 5 minutes after baking.18Poke deep holes all over cake with a long skewer (a long knitting over crochet needle works well because they're thick).19Pour warm butter sauce slowly over cake and letting it soak into holes and down between sides of cake and pan.20Cool completely before removing from pan.21If desired sprinkle with icing sugar before serving.