Italian rum cake (kazas)
10 Servings
Ingredients
| Quantity | 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 |
Directions
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