Yield: 1 servings
|¼ cup||Butter -- * see note|
|¼ cup||Packed brown sugar|
|2 tablespoons||Whole milk|
|1 cup||Confectioner's sugar|
|1 teaspoon||Rum -- ** see note|
* Using real butter yields a richer-tasting cake, but solid margarine can also be used -- NOT diet or soft margarine. ** Add vanilla flavoring instead of rum if preferred.
Purchase a pound cake or prepare one from a mix, following directions on package. For the frosting, combine butter, brown sugar, and milk in a saucepan. Bring to a full boil and add the confectioner's sugar and rum or vanilla flavoring. With a whisk, beat mixture until smooth. Add a bit more milk if needed, to make a fairly thin sauce that will pour easily onto cake. Punch holes in cake with fork tines.
Pour the warm sauce slowly over cake.
Recipe By : Jo Anne Merrill