Italian Rum Cake #2
INGREDIENTS:
1 1/2 lb Pound cake
8 c Vanilla custard, either
-homeade or from mix
1 c Dark rum, combined with 1/2
-cup cherry brandy
2 c Milk
1/4 c Sugar
1/4 c Unsweetend cocoa
2 tb Unbleached all-purpose flour
1 1/2 lb Pound cake
8 c Vanilla custard, either
-homeade or from mix
1 c Dark rum, combined with 1/2
-cup cherry brandy
2 c Milk
1/4 c Sugar
1/4 c Unsweetend cocoa
2 tb Unbleached all-purpose flour
Choose a deep 8-cup dish or bowl (such as a trifle bowl). Cut pound cake into 1/4 inch slices. Cover the bottom of the bowl with a layer of pound cake. Generously douse the cake pieces with the rum mixture and pour on a layer of custard. Repeat layers ending with a layer of custard on top.
In a medium-sized saucepan combine the milk, sugar, cocoa and flour. Stirring with a wire wisk, cook over med. heat until the milk boils. Lower heat and cook 1 ~ 2 minutes. Pour the hot chocolate over the last custard layer. Let cool 10 minutes, then cover the bowl and refrigerate several hours or overnight.
Makes 10 -
12 memorable servings
P.Kazas
In a medium-sized saucepan combine the milk, sugar, cocoa and flour. Stirring with a wire wisk, cook over med. heat until the milk boils. Lower heat and cook 1 ~ 2 minutes. Pour the hot chocolate over the last custard layer. Let cool 10 minutes, then cover the bowl and refrigerate several hours or overnight.
Makes 10 -
12 memorable servings
P.Kazas