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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