Cottage Pudding

Cake:
8 Tablespoons butter                         2 Cups Sugar
2 Eggs                                                       2 Cups milk
3 & 1/2 cups Flour                             1 Tablespoon Baking Powder
1 teaspoon Salt                                     2 teaspoons Vanilla
1 teaspoon Cinnamon                        1/2 teaspoon Nutmeg
Cream butter & sugar, add eggs & beat well, sift flour with baking powder & salt, add alternately with milk, then add vanilla, cinnamon & nutmeg, ( I add more of the cinnamon & nutmeg than the recipe calls for) pour into 2 prepared 9 inch round pans, bake at 350, 25-30 minutes or until done, cool on racks.

Sauce:
2 Cups water                                         1 Cup Sugar
4 Tablespoons cornstarch              4 Tablespoons butter
2 teaspoons Vanilla                           1/2 teaspoon salt
1 teaspoon Nutmeg

Mix sugar & cornstarch & blend with water slowly, then cook over medium high heat until thickens, then remove from heat, add butter & stir until melted, add vanilla, salt & nutmeg to taste (I also add more nutmeg than the recipe calls for here too)

Serve cake sliced, pour sauce over the cake while sauce is still warm

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