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Sara’s Chocolate Custard Icebox Cake Recipe

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This recipe for Sara’s Chocolate Custard Icebox Cake, by , is from The Whole Fam Damn's Cookin', one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sara Kuykendall


1 box Angel food cake mix
1¼ C. water

Custard :
1½ C. whole milk
2 large eggs lightly beaten
½ C. sugar
¼ tsp. salt
1 envelope unflavored gelatin
⅓ C. cold water
¾ C. semi sweet chocolate chips
2 T. light rum
1½ C. heavy whipping cream
½ C. chopped pecans toasted

Remove the top oven rack and move the other rack to the lowest position. Preheat oven to 350 degrees. Set aside an ungreased 10 inch tube pan. Prepare the cake mix according to package instructions using 1 1/4 Cup water. The batter should look well combined. For the better between the pan smoothing it out with the rubber spatula and place the pan in oven. Bake cake until Golden Brown until firm when pressed lightly, approximately 40 to 45 minutes. Remove the pan from oven and invert the pan onto the neck of a heatproof glass bottle until it's completely cool, From 1 -1 ½ hours . Run a long sharp knife around the edge of the cake and invert it onto a platter.
Prepare the custard. Place the milk, eggs, sugar, and salt in a medium saucepan over medium low heat. Whisk and cook until the froth has disappeared and the mixture is smooth, thickened, and coats the back of a spoon 4-5 minutes. Remove pan from heat. Dissolve the gelatin in the cold water in a small bowl. Stir into the custard. Working quickly measure out 1 Cup of the warm custard in place it in a small bowl with the chocolate chips. Stir until the chips have melted. Place the chocolate custard uncovered, in the refrigerator to chill. Stir the rum into the remaining custard in the saucepan. Put the rum custard into a medium size mixing bowl and place uncovered in the refrigerator to chill. Chill a large mixing bowl and beaters in the freezer for one minute. Pour the heavy cream into the chilled bowl and with an electric mixer on high speed beat the cream until stiff peaks form, approximately 2 to 3 minutes. Remove the rum custard from the refrigerator and gently fold in the whipped cream return to the refrigerator. Tear the Angel food cake into bite size pieces in place in the bottom of a 13 X 9 baking pan. Spread the rum custard evenly over the cake with a rubber spatula. Drizzle the chocolate custard evenly over the rum custard. Cover the pan with plastic or wax paper and refrigerate for one hour. Spoon individual servings onto pretty plates then sprinkle with toasted pecans.
Store this cake, covered in plastic wrap or wax paper in the refrigerator for up to 4 days.




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