Hot Buttered Rum-Chocolate Pudding Cake

Yield: 8 servings

Ingredients

Cake Layer

• 1 (18.25 ounce) box devil's food cake mix*
• 1 teaspoon rum
• 1/2 teaspoon butter flavoring/extract

Pudding Layer

• 1/4 cup cocoa powder
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar
• 1 1/2 cups boiling water
• 1/4 teaspoon rum extract
• 1/4 teaspoon butter flavoring/extract

Instructions

Cake Layer

1. Prepare cake mix according to package directions, adding the rum and butter extract. Turn into a buttered deep oval casserole dish.

Pudding Layer

1. Mix cocoa and sugars together. Sprinkle over atter.
2. Add extracts to boiling water and pour gently over all. Bake for recommended time on cake mix box then test for doneness by pressing with your finger (the cake layer will have baked to the top. If it dimples, the cake is not done.
3. Serve warm, in sundae glasses, with a dollop of sweetened whipped cream on top, and garnished with a cherry.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.