Butter Rum Sundae
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Creamy white frosting mix||1 Packet (For 2-Layer Cake)|
|Light corn syrup||2 Tablespoon|
|Evaporated milk||1⁄3 Cup (5.33 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Rum||1⁄4 Cup (4 tbs)|
|Vanilla ice cream||1|
In saucepan heat and stir butter or margarine till browned; remove from heat.
Blend in about half of the creamy white frosting mix and the corn syrup; add remaining frosting mix.
Gradually stir in evaporated milk.
Cook and stir till heated through.
Remove from heat; stir in nuts and rum.