Butterrum pound cake with sauce

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

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