1/3 c. sugar
1/3 c. butter
2 tbsp. water
1 or 2 tsp. rum or vanilla extract

In small saucepan, heat sugar, butter and water until mixture boils and sugar is melted. Remove from heat; add rum extract. Pour half of glaze around edges of hot cake. Cool upright in pan 5 minutes; turn onto serving plate. Pierce top of cake with long tined fork. Spoon remaining glaze over top. Serve warm or cool.