Instructions:

Rum Sauce

1/2 pound confectioners' sugar
1/2 pound butter
2 tablespoons spiced rum
1/2 teaspoon vanilla extract
3 eggs, beaten

Melt butter, add sugar and stir thoroughly over heat until mixture is of a uniform consistency. Add rum and vanilla extract; mix well. Remove from heat. Temper eggs with a little of the sauce, then add eggs to the sauce, stirring constantly, until thick and smooth.

Serve warm.