Italian Rum Cake

From John Sgammato

This was popular at the Cookbook Committee's North Plymouth Dinner, 3/31/2002. It is especially good with hot black coffee.

Ingredients:

  • 1 sponge cake sheet (I used the Genoise sheet from the Buche de Noel recipe)

  • 1 package chocolate pudding, prepared

  • 1 package vanilla pudding, prepared

  • 1/3 C rum or spiced rum

  • 1 pint whipping cream

  • 1 chocolate bar

 

 

To prepare:

  1. Cut the cake into three equal pieces.  

  2. Put one piece of the cake on a serving platter. Sprinkle it with 1/3 of the rum. Cover with the chocolate pudding.  

  3. Put a second piece of the cake on top of the pudding. Sprinkle it with 1/3 of the rum. Cover with the vanilla pudding.  

  4. Put the third piece of the cake on top of the whole assembly. Sprinkle it with the remaining 1/3 of the rum.  

  5. Refrigerate the cake immediately for several hours or overnight.

  6. Just before serving, whip the cream and put it on top, reserving some. Sprinkle with shaved chocolate.

  7. Serve with a dollop of the remaining whipped cream.