• Grease your mini bundt pan molds with cooking spray and let the eggs and butter set out to come to room temperature.
  6 eggs, 1 cup butter
• In a large bowl, combine the butter and sugar until smooth. Add the eggs, one at a time, and beat each as you add it in. Sift the flour and add it to the mixture and then add the whipping cream. Mix together completely.
  6 eggs, 1 cup butter, 3 cups sugar, 3 cups all-purpose flour, 1 cup whipping cream
• Add the vanilla extract into your cake mix and stir it up.
  1 teaspoon vanilla extract
• Fill your bundt pan molds halfway with the cake batter and place them in a cold oven. Turn the oven to 300 and bake for 30 minutes or until a toothpick stuck in the center comes out clean. Cool the cakes completely then remove from the pan.

Drizzle Mama's Custard Sauce

• Combine sugar, flour, and salt in a heavy medium saucepan. Whisk in the milk and place over medium heat. Cook, stirring constantly, until just hot.
  1/2 C sugar, 1/3 C flour, 1 pinch salt
• In a small bowl, beat the egg yolks until smooth. Add about 1/2 cup of the hot milk mixture to the beaten eggs and stir vigorously.
  3 egg yolks
• Pour the milk and egg mixture back into the sauce pot and cook, stirring constantly over medium heat, until the custard thickens a bit.
• Remove from heat. Add the vanilla extract. Pour the custard through a strainer to thin it out if you like. Cool in the fridge until the cakes are cooled and when ready drizzle over the top of the mini bundt cakes.
  1 tsp vanilla extract
• Add a dollop of whipped cream in the center of the bundt cakes (optional)
  whipped cream