For those who like their recipies, here you go.

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Trader Vic's Tom & Jerry Sour Cream Cake

1/2 cup egg whites (approx. 4)
2 1/2 cups sifted cake flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
2/3 cup sugar
1/3 cup Trader Vic's Tom & Jerry Batter
6 tbsp. soft butter
1 tsp. vanilla
1 cup dairy sour cream
1/2 cup chopped pecans
Frosting: Cream together
1 jar Tom & Jerry Batter
2 1/2 cups powdered sugar, sifted
1/4 cup soft butter
In a small bowl, let egg whites warm to room temperature (about 1 hour). Preheat oven to 350�. Grease well and flour two 28 x1 1/2" layer cake pans. Sift flour with baking powder, soda and salt, then set aside. At high speed, beat egg whites until foamy. Gradually beat in 1/2 cup sugar, beating well after each addition. Beat until soft peaks form when beater is raised and set aside. In a large bowl at high speed, cream butter with rest of sugar and Tom & Jerry Batter until light and fluffly. At low speed beat in flour mixture (in fourths) alternately with sour cream (in thirds), beginning and ending with flour mixture. Beat in egg whites and vanilla just until mixture is smooth (about 1 minute). Pour into prepared pans; bake 30 to 35 minutes or until cake surface springs when gently pressed. Cool in pans 10 minutes, then remove to cool on wire rack. Fill and frost with frosting recipe and top with pecans.
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Rum Batter Banana Nut Bread1-

3/4 cups sifted all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
2 eggs, unbeaten
1 cup mashed ripe bananas (2 or 3)
1-10 oz. tub Trader Vic's Hot Buttered Rum Batter
1/2 cup coarely chopped nuts
(walnuts, roasted almonds or macadamia nuts) Stir together flour, baking powder, baking soda and salt. Add nuts and set aside. In mixing bowl, thoroughly cream 1-10oz. tub Trader Vic's Hot Buttered Rum Batter. Add eggs and beat well. Stir in mashed bananas, then flour-nut mixture, beating just until smooth. Pour into greased 9"x 5" x 3" loaf pan. Bake in 350� oven about one hour, or until done when tested. Place on rack to cool.
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Rum Batter Mince Pie

4 cups peeled and finely chopped apples
4 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1/8 tsp. nutmeg
1/8 cup rum
1/8 cup brandy
1 cup raisins
1 cup water
1/4 cup red wine vinegar
1-10 oz. tub Trader Vic's Hot Buttered Rum Batter In a large mixing bowl combine spices, apples, raisins and vinegar. Stir mixture well. In a large sauce pot, place 1 cup of water and Trader Vic's Hot Buttered Rum Batter and heat until melted. Add apple mixture and simmer 30-40 minutes or until quite thick - stir frequently. Remove from heat and allow to cool completely. Preheat oven to 425�. Pour mince filling into a 9" pie shell. Sprinkle rum and brandy over mixture, cover with pie crust and bake for 20 to 30 minutes until filling is bubbly and crust is golden brown.
Hot Buttered Rum Batter
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Chocolate Chip Cookies2 1/2 cups all purpose flour

1 tsp. baking soda
1 tsp. salt
1-10 oz. tub
Trader Vic's Hot Buttered Rum Batter
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup granulated sugar
1 tsp. vanilla extract
2 eggs (beaten)
1-12 oz. pkg. semi-sweet chococlate morsels
optional: 1 cup chopped nuts
(walnuts, roasted almonds or macadamia nuts) Preheat oven to 375�. In a small bowl combine flour, baking soda and salt, then set aside. In a large mixing bowl combine Hot Buttered Rum Batter, butter, sugar and vanilla (when combining the above, mix batter slowly and add butter piece by piece alternately with the sugar). Beat until creamy. Add slightly beaten eggs. Gradually add the flour mixture. Drop by rounded measuring tablespoonful onto ungreased cookie sheet. Bake at 375� for 10-11 minutes or until golden. Makes about 5 dozen cookies.
You may substitute sweet butter and delete the salt, or use no salt with salted butter if you wish.
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Chocolate Chip Oatmeal Cookies

1 cup all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter or margarine (softened)
1-10 oz. tub Trader Vic's Hot Buttered Rum Batter
1 tsp. vanilla extract
2 eggs
3 cups uncooked old fashioned oats
1-12 oz. pkg. semi-sweet chococlate morsels
1 cup chopped nuts
(walnuts, roasted almonds or macadamia nuts) Preheat oven to 375�. In a small bowl combine flour, baking soda and salt, then set aside. In a large mixing bowl combine Hot Buttered Rum Batter, butter, eggs and vanilla extract. Beat until light and fluffy. Gradually add the flour mixture. Stir in oats, chocolate chips and nuts. Drop by level measuring tablespoonful onto ungreased cookie sheet. Bake at 375� for 7-8 minutes for chewier cookies or 9-10 minutes for crispier cookies. Makes about 4 dozen cookies. NOTE: For a tasty variation, substitute butterscotch morsels for the semi-sweet chocolate morsels.
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Raw Apple Cookies

1 cup chopped apples
1 jar Trader Vic's Tom & Jerry Batter
1 tsp. baking soda
1/2 cup butter
1 egg slightly beaten
2 cups flour
1/2 tsp. cloves
1/2 tsp. nutmeg
1 cup chopped walnuts
1 cup raisins
1 tsp. vanilla extract Cream batter and the butter, egg, vanilla and apples. Add dry ingredients, walnuts and raisins. Bake at 350�F for 12 minutes on ungreased cookie sheet.
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The Trader's Pear Pie

Make pastry for a 9" pie. Line 9" pie pan with pastry crust. Use pre-prepared pie shell if you wish.
6-7 cups sliced pared fresh pears
2 eggs slightly beaten
1/2 cup Trader Vic's Tom & Jerry Batter
1 tbsp. light rum
1 tbsp. melted butter
Mix well the batter, rum, butter and eggs in mixing bowl. Then pour over the fresh sliced pears in uncooked pie shell. Cook in oven for 35 to 40 minutes at 375�F. Remove from oven when crust is golden and pears are cooked. Allow to cool before slicing.
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Rum Batter Apple Pie
Make pastry for two-crust 9" pie.
Line 9" pie pan with bottom crust.
6-7 cups of sliced pared apples
3/4 cup flour
1-10 oz. tub Trader Vic's Hot Buttered Rum Batter
Heat oven to 425�. In a small bowl cut flour into Trader Vic's Hot Buttered Rum Batter with fork or pastry blender until particles are the size of peas. Mix lightly through apples and heap up in pastry-lined pie pan. Cover with top crust which has slits cut in it, then seal and flute. Bake 50 minutes or until crust is nicely browned. Best served warm, topped with ice cream.