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
Yields
10 Servings
