Chocolate Glazed Butter Rum Cake
1 cup butter, softened
2 cups granulated sugar
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon Clabber Girl Baking Powder
1/2 teaspoon baking soda
1 cup buttermilk
2 teaspoons rum flavoring
3 tablespoons brown sugar
1 tablespoon cocoa powder
1 teaspoon Clabber Girl Cornstarch
2 cups sifted powdered sugar
6 tablespoons cocoa powder
1/4 cup milk
1 teaspoon vanilla extract
2 tablespoons melted butter
1/2 cup crushed toffee bits
Preheat oven to 350 degrees F.; generously spray a bundt pan with cooking spray; set aside.
In a large mixing bowl cream butter, sugar and eggs. In a separate bowl combine flour, salt, Clabber Girl Baking Powder and baking soda. Add dry mix to creamed mixture, alternating with buttermilk. Add rum flavoring; pour have the batter into the pan and sprinkle with cocoa filling. Pour the remaining batter on top.
Bake at 350 degrees F. for 60 to 65 minutes. When cooled, drizzle with chocolate glaze and sprinkle with crushed toffee bits.
Chocolate glaze directions: In a small bowl, combine powdered sugar and cocoa. Add milk, vanilla and melted butter. Mix until blended.
Easy to make, this cake has the dense and flavorful characteristics of a pound cake.