BUTTER RUM SAUCE:

1/2 c. butter
1 c. sugar
1/2 tsp. rum extract
1 c. half & half
1 tbsp. flour

Combine butter, sugar and half and half and flour over medium heat. Cook, stirring constantly, until thick and bubbly. Stir in rum. Serve warm sauce over each slice of cake.

LEMON SAUCE:

3 tbsp. butter
1/2 c. sugar
1 tbsp. cornstarch
1 c. water
1 1/2 tbsp. lemon juice
1 tsp. lemon peel

Cook butter, sugar, cornstarch and water in top of double boiler until thick, stirring often. Remove from heat and stir in lemon juice and lemon peel. Serve warm sauce over each slice of cake.

MISSISSIPPI MUD CHOCOLATE SAUCE:

6 tbsp. butter
2 c. powdered sugar
1/2 tsp. vanilla
2 tbsp. cocoa
1/4 c. milk

Combine ingredients over low heat until warm and smooth. Serve warm sauce over each slice of cake.

PINEAPPLE SAUCE:

1/4 c. butter
1 1/2 c. powdered sugar
1 c. crushed pineapple, drained

Combine ingredients over low heat. Serve warm over each slice of cake.