Chocolate Custard: Combine cornstarch, sugar and salt in medium, heavy-duty saucepan.
Gradually add milk. Whisk in egg yolks until smooth. Cook, stirring constantly,
over medium heat until mixture comes to a boil. Boil, stirring constantly, for 1
minute. Remove from heat.
Add 1 1/2 cups milk chocolate chips; stir until melted. Press plastic wrap on
Trifle: Beat cream and sugar until stiff peaks form.
Cut cake into 1/2-inch thick slices. Cut one slice into thin strips; reserve
In 2-quart straight-sided bowl, layer half cake slices, half creme de cacao,
half jam, half chocolate custard and half whipped cream.
Repeat cake, creme de cacao,
jam and chocolate custard layers. Top with reserved cake strips, remaining whipped
cream, and remaining morsels.
Cover; refrigerate for 1 hour.
Garnish with raspberries; sprinkle with cocoa.
Yield: 8 servings
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