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| 1 1/2 x ca. 450 g | Pound cake |
| 8 Tasse | Vanilla custard, either homeade or from mix |
| 1 Tasse | Dark rum, combined with 1/2 cup cherry brandy |
| 2 Tasse | milk |
| 1/4 Tasse | sugar |
| 1/4 Tasse | Unsweetend cocoa |
| 2 Esslöffel | all-purpose flour unbleached |
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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
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