1/2 pk Devils food cake mix
1/2 c  Rum
21 oz Can cherry pie filling

-CHOCOLATE CUSTARD –
2/3 c Sugar
1/4 c Cocoa
1/8 ts Salt
3 Eggs, beaten
2 c Milk
1 Toppings
1 c Whipping cream
2 tb Powdered sugar
1/4 c Sliced almonds, toasted

Prepare cake mix according to package directions; cut
into 1/2 inch slices. Line bottom of 2 quart bowl of
trifle dish with half of cake slices; sprinkle with
2-4 tbsp. rum. Spoon half of cherry pie filling over
cake; top with half of choclate pudding. Repeat
procedure with remaining cake, rum, pie filling and
custard. Cover and chill. Beat whipping cream until
foamy; gradually add powdered sugar, beating until
soft peaks form. Spread over custard; garnish with
almonds. CHOCOLATE CUSTARD: Combine first 3
ingredients in top of double boiler. Combine eggs and
milk, gradually stir into dry mixture. Bring water in
double boiler to a boil, reduce heat to low and cook
custard, stirring constantly until thick. Cool.
Dessert yields 6-8 servings.