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
2 2/3 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt

SAUCE:

1 pkg. vanilla pudding
1 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: Cook pudding according to directions. Remove from heat, stir in rum extract. Slice cooled cake. Serve with warm sauce. Makes 20 servings.