Instructions:

Hot Buttered Rum-Chocolate Pudding Cake

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

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

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

Mix cocoa and sugars together. Sprinkle over batter.

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.

Serve warm, in sundae glasses, with a dollop of sweetened whipped cream on top, and garnished with a cherry.

Serves 8.