| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Chocolate, Alcohol | 10 | Servings | |
INGREDIENTS
| 1/2 | pk | Devil's food cake mix |
| 1/2 | c | Rum |
| 21 | oz | Can cherry pie filling |
| 2/3 | c | Sugar |
| 1/4 | c | Cocoa |
| 1/8 | ts | Salt |
| 3 | Eggs, beaten | |
| 2 | c | Milk |
| 1 | Toppings | |
| 1 | c | Whipping cream |
| 2 | tb | Powdered sugar |
| 1/4 | c | Sliced almonds, toasted |
INSTRUCTIONS
CHOCOLATE CUSTARD Prepare cake mix according to package directions; cut into 1/2 inch slices. Line bottom of 2 quart bowl of trifle dish with half of cake slices; sprinkle with 2-4 tbsp. rum. Spoon half of cherry pie filling over cake; top with half of choclate pudding. Repeat procedure with remaining cake, rum, pie filling and custard. Cover and chill. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over custard; garnish with almonds. CHOCOLATE CUSTARD: Combine first 3 ingredients in top of double boiler. Combine eggs and milk, gradually stir into dry mixture. Bring water in double boiler to a boil, reduce heat to low and cook custard, stirring constantly until thick. Cool. Dessert yields 6-8 servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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