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Italian Rum Cake
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- #70100
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 1/2 pound pound cake
8 cups vanilla custard, either homemade or from mix
1 cup dark rum, COMBINED WITH
1/2 cup cherry brandy
2 cups milk
1/4 cup sugar
1/4 cup unsweetened cocoa
2 tablespoons unbleached all-purpose flour
directions
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 whisk, cook over medium 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.
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