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Italian Rum Cake

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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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