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Cream butter and sugar in mixing bowl for 5 minutes, until light
and fluffy. Add in eggs, one at a time, beating well after each
addition. Add in vanilla extract. Mix again.
Combine flour, salt, baking soda and baking powder.
Alternating, add in flour mixture and sour cream, mixing just to
combine after each addition.
Fold in sprinkles.
Spoon batter into a well greased bundt pan. Bake in a
preheated 350 degree oven for 55-60 minutes, until toothpick
inserted in center, comes out clean. Remove from oven and let
cool in pan for 30 minutes before turning out onto rack to cool
completely.
To make the glaze, stir together powdered sugar, vanilla and 2
tablespoons milk, until smooth, adding more milk if desired.
Drizzle over cooled cake and top with extra sprinkles. Let
glaze set for one hour before serving.
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