1/2 c. butter, softened
1/3 c. sugar
1/2 tsp. cinnamon
1 c. finely chopped pecans
1 1/2 c. crushed vanilla wafers

BATTER:

1 c. butter
2 c. sugar
4 eggs
1 c. milk
2 tsp. vanilla extract or white vanilla flavor
2 2/3 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt

SAUCE:

1/2 c. sugar
1 3/4 c. milk
1/3 c. Watkins vanilla dessert mix
1/4 c. butter
1/2 tsp. rum extract

For crust: Combine all ingredients for crust; press into bottom and 1 inch up sides of 2 well greased 9 inch loaf pans.

For batter: Beat butter and sugar until light and fluffy; add eggs; beat well. In separate bowl, mix milk and vanilla. Sift flour, baking powder and salt. Add milk mixture and dry ingredients alternately into egg mixture; beat well. Pour batter into crust in pans. Bake at 350 degrees for 1-1 1/4 hours. Turn out on racks to cool.

For sauce: Combine sugar, milk and vanilla dessert mix in a saucepan. Cook until bubbly. Stir in butter; heat until melted. Remove from heat; stir in rum extract. Slice cooled cakes; serve plain or with ice cream and warm sauce. Makes 20 servings.