Recipe - Italian Rum Cake

1 One half pound Pound cake
8 cup Vanilla custard, either
homeade or from mix
1 cup Dark rum, combined with 1/2
cup cherry brandy
2 cup Milk
One fourth cup Sugar
One fourth cup Unsweetend cocoa
2 tablespoon Unbleached allpurpose flour

Choose a deep 8cup dish or bowl (such as a trifle bowl). Cut pound cake
into One fourth 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 mediumsized 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini