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Black Forest Trifle Dessert Recipe

	Category	Alcoholic Drink Recipes
	Views	150
	Ratings	0

Ingredients And Procedures

1/2 pk Devil's food cake mix

1/2 c Rum

21 oz Can cherry pie filling

-----------------------------CHOCOLATE CUSTARD----------------------------- 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

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.

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<h1>Black Forest Trifle Dessert</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 pk Devil's food cake mix <P>1/2 c Rum <P>21 oz Can cherry pie filling <P>-----------------------------CHOCOLATE CUSTARD----------------------------- 2/3 c Sugar <P>1/4 c Cocoa <P>1/8 ts Salt <P>3 Eggs, beaten <P>2 c Milk <P>1 Toppings <P>1 c Whipping cream <P>2 tb Powdered sugar <P>1/4 c Sliced almonds, toasted <P>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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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