Okay, it's me again. I posted this one earlier in the wrong forum. 
When we were looking at cakes for my daughter's wedding, we tried a delicious butter rum cake. I think that it had plain butter cream frosting. Butter rum came up tonight when we were talking wedding cakes. Any suggestions for the frosting and/or the butter rum flavoring? I have seen some flavorings online, but don't know if there is some site that is more dependable.
Thanks for any and all suggestions.
Martha
How about using the Dunkin Hines butter cake (the best of all the mixes IMO) and adding a tsp of the rum flavoring to it... For the icing, you might be able to use the same buttercream as usual except double the butter flavor and add a touch of the rum flavor to that as well.
Hi
I do a buttered rum pound cake for my wedding cakes.Here's the recipe
Pound Cake
2 1/2cups sugar
1 cup butter
6 lg eggs
3 cups AP flour
1/4 tsp baking soda
1 cup sour cream
1tsp vanilla
1 tsp butter extract
Cream sugar and butter,add eggs one at a time,add extracts,alternate flour and sour cream beat on medium speed 2 minutes.
Tube pan 350 for 1hour15 minutes or untill done or 3 -8 inch pans 350 for 25 minutes or untill done
Buttered rum sauce
1 stick of butter
1 cup sugar
1/2 cup water -- melt in sauce pan over low heat until bubbly,take off heat and add rum about 1/4 cup or to your liking
While cakes are hot and done 
polk holes in cake with a straw or dowell rod, pour hot sauce over cakes ,cool 10 minutes then take out of pans
This cake is to die for!!!!!!!!!!!!!!!!!!!!!And the longer it sits around the better it tastes.
ooooooooo by the way when I make layer cake or wedding cake out of it I frost it with butter cream frosting.
The trick to this cake is to pour the HOT sauce on the HOT cake.
I hope this helps! 
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