Italian Rum Cake (Kazas)
cakes
1 1/2 lb pound cake
8 cup vanilla custard, either homeade or; from mix
1 cup dark rum, combined with 1/2 cup che; rry brandy
2 cup milk
1/4 cup sugar
1/4 cup unsweetend cocoa
2 tablespoon 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
Yield: 10 servings
** Exported from Now You're Cooking! v5.66 **
