Warm Rum Sauce - 365 Crockpot Recipe

Makes 11/2 cups
1/4 cup sugar
1 tablespoon cornstarch
11/4 cups 2% reduced-fat milk
2 tablespoons each: rum or 1/2 teaspoon rum extract, margarine or butter
1/2 teaspoon vanilla
1⁄8teaspoon ground nutmeg

1. Mix sugar and cornstarch in small saucepan; whisk in milk and rum. Whisk over medium heat until mixture boils and thickens, 1 to 2 minutes. Remove from heat; stir in margarine, vanilla, and nutmeg. Serve warm.

Pumpkin Ginger Cake Rounds with Warm Rum Sauce - Crockpot Recipe

2 cakes (4 to 6 servings each)

1/2 cup each: canned pumpkin, packed light brown sugar
1/4 cup each: room temperature margarine or butter, light molasses
1 egg
11/2 cups all-purpose flour
1/2 teaspoon each: baking powder, baking soda, ground allspice, cloves, and ginger
Warm Rum Sauce (recipe)

Per Serving:
Calories: 212% calories from fat: 27 Protein (gm): 3.3 Carbohydrate (gm): 35.5 Fat (gm): 6.5 Saturated fat (gm): 1.3 Cholesterol (mg): 21.6 Sodium (mg): 177

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.5 Meat: 0.0 Fat: 1.0

1. Combine pumpkin, brown sugar, margarine, molasses, and egg in large mixer bowl; beat at medium speed until well blended. Mix in combined flour, baking powder, baking soda, allspice,
cloves, and ginger, blending at low speed until moistened.
2. Pour batter into two greased and floured 16-ounce cans. Stand cans in crockpot; cover and cook on high until wooden skewer inserted in cakes comes out clean, about 21/2 hours. Stand cans on wire rack to cool 10 minutes. Loosen sides of cakes by gently rolling cans on counter, or remove bottom ends of cans and push cakes through. Slice and serve with Warm Rum Sauce.