Butterscotch - Rum Pudding Cake

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1 White cake mix - enough for 1 cake (El Peto White cake mix contains mix enough for 2 cakes)

Eggs, water and oil according to package directions.

1 tsp of gluten free butterscotch or caramel flavouring (can substitute with maple or rum flavouring)

1 cup brown sugar

1 2/3 cups cola, heated to boiling

2 tbsp rum

2 tbsp butter

Preheat oven to 350 degrees. Prepare cake batter according to package directions. Add Flavouring to batter. Pour into 8 inch ungreased pan. Sprinkle brown sugar over the batter Bake 45-50 minutes or until the cake springs back to the touch. Serve in bowls with the sauce (which will be on the bottom). Top with whipped cream or nondairy topping if desired.

El Peto Products Ltd.

Butterscotch - Rum Pudding Cake