| 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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