1/2 package Devil's Food cake mix
1/2 cup rum
21 ounces cherry pie filling
CHOCOLATE CUSTARD:
2/3 cup sugar
1/4 cup cocoa
1/8 teaspoon salt
3 eggs, beaten
2 cups milk
TOPPINGS:
1 cup whipping cream
2 tablespoons powdered sugar
1/4 cup sliced almonds, toasted
Servings: 10
1. 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 chocolate pudding. Repeat procedure with remaining cake, rum, pie filling and custard. Cover and chill.
2. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over custard; garnish with almonds.
3. 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.
1/2 cup rum
21 ounces cherry pie filling
CHOCOLATE CUSTARD:
2/3 cup sugar
1/4 cup cocoa
1/8 teaspoon salt
3 eggs, beaten
2 cups milk
TOPPINGS:
1 cup whipping cream
2 tablespoons powdered sugar
1/4 cup sliced almonds, toasted
Servings: 10
1. 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 chocolate pudding. Repeat procedure with remaining cake, rum, pie filling and custard. Cover and chill.
2. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over custard; garnish with almonds.
3. 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.
