Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| ½ pack | Devil's food cake mix |
| ½ cup | Rum |
| 21 ounces | Can cherry pie filling |
| ⅔ cup | Sugar |
| ¼ cup | Cocoa |
| ⅛ teaspoon | Salt |
| 3 \N | Eggs; beaten |
| 2 cups | Milk |
| 1 cup | Whipping cream |
| 2 tablespoons | Powdered sugar |
| ¼ cup | Sliced almonds; toasted |
PATTI - VDRJ67A
CHOCOLATE CUSTARD
TOPPINGS
Prepare cake mix according to package directions; cut into ½ inch slices. Line bottom of 2 quart bowl of trifle dish with half of cake slices; sprinkle with 2-4 tbsp. rum. Spoon half of cherry pie filling over cake; top with half of choclate pudding. Repeat procedure with remaining cake, rum, pie filling and custard. Cover and chill. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over custard; garnish with almonds.
CHOCOLATE CUSTARD: Combine first 3 ingredients in top of double boiler. Combine eggs and milk, gradually stir into dry mixture. Bring water in double boiler to a boil, reduce heat to low and cook custard, stirring constantly until thick. Cool. Dessert yields 6-8 servings.