Yield: 10 Servings
|1½ pounds||Pound cake|
|8 cups||Vanilla custard, either homeade or from mix|
|1 cup||Dark rum, combined with 1/2 cup cherry brandy|
|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