Chocolate Custard Icebox Cake

Chocolate Custard Icebox Cake

Ingredients

• 1 1 / 2 cups whole milk

• 2 large eggs, lightly beaten

• 1 / 2 cup sugar

• 1 / 4 teaspoon salt

• 1 (1-ounce) envelope unflavored gelatin

• 1 / 3 cup cold water

• 3 / 4 cup semisweet chocolate chips

• 2 tablespoons light rum or

1 teaspoon vanilla

• 1 1 / 2 cups heavy (whipping) cream

• 1 (10-inch) angel food cake

• 1 / 2 cup chopped toasted pecans*

Method

For the custard, place milk, eggs, sugar and salt in a medium saucepan over medium-low heat. Whisk and cook 4 to 5 minutes until froth has disappeared and mixture is smooth, thickened and coats the back of a spoon that is dipped into it. Remove pan from heat and set aside.

Dissolve gelatin in 1 / 3 cup cold water in a small bowl. Stir into custard.

Working quickly, measure out 1 cup warm custard and place it in a small bowl with the chocolate chips. Stir until chips melt. Place chocolate custard, uncovered, in refrigerator to chill. Stir rum or 1 teaspoon vanilla into remaining custard in saucepan. Pour rum custard into a medium-size metal mixing bowl and place bowl, uncovered, in refrigerator to chill.

Chill a large mixing bowl and beaters in the freezer 1 minute. Pour heavy cream into chilled bowl and with an electric mixer on high speed, beat cream until stiff peaks form. Remove rum custard from refrigerator and gently fold whipped cream into it. Return to the refrigerator.

Tear angel food cake into bite-size pieces and place in bottom of a 13-by-9-inch baking pan. Spread the rum custard evenly over the cake with a rubber spatula. Drizzle chocolate custard evenly over rum custard. Cover pan with plastic wrap or waxed paper and chill at least 1 hour before serving. Spoon individual servings onto pretty plates, then sprinkle the top with toasted pecans. Makes 16 servings.

*To toast nuts: Place on a baking sheet in the 350-degree oven 10 to 15 minutes until golden, shaking pan frequently.