Recipe for cooking black forest trifle

Desserts to Go with Coffee and Tea :: Tortes and Trifles

Black Forest Trifle

1/2 (18.25 ounce) box devil\s food cake mix
1/2 c. rum
1 (21 oz.) can cherry pie filling

Chocolate Custard
2/3 c. sugar
1/4 c. cocoa
1/8 tea. salt
3 eggs, beaten
2 c. milk

Topping
1 c. whipping cream
2 Tbsp. confectioners\sugar
1/4 cup 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 to 4 tablespoons 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. Beat whipping cream until foamy; gradually add confectioners\sugar
1/4 c. sliced almonds, toasted

Prepare cake mix according to pkg. directions; cut into 1/2 inch slices. Line bottom of 2 quart bowl of trifle dish with half of cake slices; sprinkle with 2 to 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. Beat whipping cream until foamy; gradually add confectioners\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.

Yield: 10 servings