Yield: 10 Servings
Measure | Ingredient |
---|---|
1½ pounds | Pound cake |
8 cups | Vanilla custard, either homeade or from mix |
1 cup | Dark rum, combined with 1/2 cup cherry brandy |
2 cups | Milk |
¼ cup | Sugar |
¼ cup | Unsweetend cocoa |
2 tablespoons | Unbleached all-purpose flour |
Choose a deep 8-cup dish or bowl (such as a trifle bowl). Cut pound cake into ¼ 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