Butterrum Pound Cake with Sauce
Yield
1 cakePrep
5 minCook
20 minReady
25 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| ¼ | cup |
brown sugar
packed |
*
|
| 2 | tablespoons |
milk
whole |
|
| 1 | cup |
powdered sugar
|
|
| 1 | teaspoon |
rum
|
*
|
| 1 | each |
pound cake
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 59 | ml |
brown sugar
packed |
*
|
| 3E+1 | ml |
milk
whole |
|
| 237 | ml |
powdered sugar
|
|
| 5 | ml |
rum
|
*
|
| 1 | each |
pound cake
|
*
|
Directions
For the frosting, combine butter, brown sugar, and milk in a saucepan.
Bring to a full boil and add the confectioners 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.
