Name: Italian Rum Cake
Ingredients: 1 1/2 lb Pound cake; 8 c Vanilla custard, either homeade or from mix; 1 c Dark rum, combined with 1/2 cup cherry brandy; 2 c Milk; 1/4 c Sugar; 1/4 c Unsweetend cocoa; 2 tb Unbleached all-purpose flour

The Westminster Shorter Catechism answers the fourteenth question, “What is sin?” by the response, “Sin is any want of conformity to, or transgression of, the law of God.” Here we see sin described both in terms of passive and active disobedience. We speak of sins of commission and sins of omission. When we fail to do what God requires, we see this lack of conformity to His will. But not only are we guilty of failing to do what God requires, we also actively do what God prohibits. Thus, sin is a transgression against the law of God.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Cakes	10	Servings

INGREDIENTS

1 1/2	lb	Pound cake
8	c	Vanilla custard, either homeade or from mix
1	c	Dark rum, combined with 1/2 cup cherry brandy
2	c	Milk
1/4	c	Sugar
1/4	c	Unsweetend cocoa
2	tb	Unbleached all-purpose flour

INSTRUCTIONS

Choose a deep 8-cup dish or bowl (such as a trifle bowl). Cut pound cake
into 1/4 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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