Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup Margarine or butter
2 cups Powdered sugar
2 tablespoons Light rum or
1 1/2 teaspoons Rum flavoring
4 tablespoons Hot water
Preparation:
Heat margarine in 1-1/2-quart saucepan until melted. Stir in powdered sugar and rum. Stir in water, 1 teaspoon at a time, until smooth and consistency of thick syrup. Glazes a 12-cup bundt cake or 10-inch angel food or chiffon cake.
