Italian Rum Cake
desserts
1 can dark pitted cherries; drained, soaked in rum o
1 cup rum
1 cup sliced canned peaches; drain
1 large vanilla pudding *
1 large chocolate pudding *
2 pkg stella d'oro anisette toast
1/3 cup creme de cacao
2/3 cup rum
* do not use instant pudding Drain rum from cherries and add to creme de cacao mixture. Cook both puddings separately. Let cool. Line bottom of springform pan with cookies. Fill in all gaps. Drizzle rum & cream de cacao mixture over cookies, using 1/3 of mixture. Add peaches to vanilla pudding. Add cherries to chocolate pudding. In springform pan lined with cookies, place vanilla pudding w/peaches. Add another layer of cookies. Drizzle with half of remainder of rum mixture. Spread chocolate pudding with cherries on top. Layer again with cookies and drizzle remaining rum mixture. Place in refrigerator for several hours or overnight. Top with whipped cream at serving time.
Yield: 12 servings
