Holiday Rum Torte

• 2 eggs, beaten
• 4 12 ounces rum
• 1 (1 ounce) bottle rum extract
• 2 (6 ounce) boxes Nabisco social tea biscuits
• 1 cup sweet unsalted butter or 1 cup sweet unsalted margarine
• 1 cup sugar

1. Mix 2 beaten eggs with sugar and set aside.
2. Melt butter or margarine, add rum, and rum extract mixing well.
3. Blend butter mixture into sugar mixture, mixing well.
4. Set aside in refrigerator for 1 hour.
5. To assemble torte---------------------.
6. In a standard loaf pan, make as many layers as possible with the 2 boxes of tea biscuits.
7. Alternate the direction of each layer, first lengthwise, then up and down.
8. (biscuits may have to be cut to all fit properly) Coat each layer including the final one evenly with the refrigerated mixture.
9. When finished refrigerate at least 3 hours (overnight is best).

eggs, rum, rum, nabisco social tea biscuits, sweet unsalted butter, sugar

Taken from www.food.com/recipe/holiday-rum-torte-15687 (may not work)