Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter -- * see note |
| ¼ cup | Packed brown sugar |
| 2 tablespoons | Whole milk |
| 1 cup | Confectioner's sugar |
| 1 teaspoon | Rum -- ** see note |
| 1 pounds | Cake |
* 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