Italian Rum Cake

Ingrients & Directions 1 cn Dark pitted cherries; – drained, soaked in rum – overnight 1 c Rum 1 c Sliced canned peaches; drain 1 lg Vanilla pudding * 1 lg Chocolate pudding * 2 pk Stella D’Oro anisette toast 1/3 c Creme de cacao 2/3 c Rum * do […]

Ingrients & Directions


1 cn Dark pitted cherries;
– drained, soaked in rum
– overnight
1 c Rum
1 c Sliced canned peaches; drain
1 lg Vanilla pudding *
1 lg Chocolate pudding *
2 pk Stella D’Oro anisette toast
1/3 c Creme de cacao
2/3 c Rum

* do not use instant pudding Drain rum from cherries and add to
creme de cacao mixture. Cook both puddings separately. Let cool. Line
bottom of springform pan with cookies. Fill in all gaps. Drizzle rum
& cream de cacao mixture over cookies, using 1/3 of mixture. Add
peaches to vanilla pudding. Add cherries to chocolate pudding. In
springform pan lined with cookies, place vanilla pudding w/peaches.
Add another layer of cookies. Drizzle with half of remainder of rum
mixture. Spread chocolate pudding with cherries on top. Layer again
with cookies and drizzle remaining rum mixture. Place in refrigerator
for several hours or overnight. Top with whipped cream at serving
time.

Yields
12 servings

Available on Amazon

RobinDee

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