Ingredients
2 1/2
cups Gold Medal™ all-purpose flour
3/4
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1 2/3
cups packed dark brown sugar
1
cup butter, softened
3
eggs
3
teaspoons vanilla
3/4
cup buttermilk
3
cups powdered sugar
3/4
cup butter or margarine, softened
2
tablespoons dark rum
1
cup coarsely chopped pecans, toasted
Preparation
Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
In large bowl, beat brown sugar and 1 cup butter with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture and buttermilk, beating just until blended after each addition. Pour batter into pan.
Bake 32 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
In large bowl, beat powdered sugar and 3/4 cup butter with electric mixer on medium speed until light and fluffy. Beat in rum. Frost cake; sprinkle with pecans.
