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Ingredients
- 1/4 C + 2 T sugar
- 1/4 C unsweetened cocoa
- 3 1/2 T cornstarch
- 2 C milk
- 1 T butter or margarine
- 3/4 t vanilla
- 1 loaf chocolate pound cake (homemade or purchased)
- 1/4 C cherry liquor
- 1 20 oz can cherry pie filling
- 2 C whipped topping (cool whip, prepared dream whip or fresh whipped)
- fresh cherries and chocolate curls optional for topping
Details
Adapted from bing.com
Preparation
Step 1
Combine sugar, cocoa and cornstarch in a small sauce pan. Gradually add milk and whisk until smooth.
Cook over medium heat stirring constantly 6-8 minutes until mixture thickens. Remove from heat.
Add butter or margarine and vanilla stirring until butter is melted. Cover and chill.
Cut pound cake into one inch cubes. Arrange 1/2 cake cubes in a 3 quart glass bowl or trifle bowl. Brush this layer with 2-3 T of the cherry liquor. Spoon 1/2 the cherry filling over this layer and half the chocolate mixture over that. Top with whipped topping.
Repeat layering using the rest of the cherry liquor in this last layer.
Cover and chill for at least 8 hours.
Garnish with fresh cherries and chocolate curls if using just before serving.
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