Italian rum cake (kazas)

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

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