Posted 10/16/2009 6:52:05 PM
A question for the experienced bakers here, perhaps one of you has run into this problem? If one doesn't have the "butter" yellow cake mix available can butter flavourd extract be added to make up for it? If so, how much extract to compensate? This recipe sounds wonderful, I can purchase little bottles of rum (apprx 1/4 cup per bottle) for this as I don't otherwise like dark rum. The reviews here are very encouraging and I will definitely be making this soon. I bought my bundt pan yesterday and last night went on a "Bundt Hunt". The first place I thought to come was the Betty Crocker website. There are just three other recipe sources besides Betty Crocker I can think of that can accommodate a cook/baker in a small town with one grocery store and limited selection. Kudos to the pros at Betty Crocker who develop these recipes with REAL cooks in mind!!