Stella Doro Italian Rum Cake

"This tastes like a real South Philly Italian Rum Cake without the trouble of making sponge cake. Try it, you will agree. I usually make mine with almond toast, because I don't like the taste of the anisette toast as much. Cook time is refrigerator time."
 
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Ready In:
4hrs 30mins
Ingredients:
6
Serves:
12
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ingredients

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directions

  • Cut anisette cookies in half lengthwise and line bottom of 13x9 glass baking dish.
  • Brush cookies or spray cookies with rum.
  • Pour prepared vanilla pudding over cookies.
  • Cover pudding with another layer of anisette cookies cut in half length wise and sprayed with rum.
  • Cover cookies with prepared chocolate pudding.
  • Cover chocolate pudding with Cool Whip.
  • Refrigeate for at least 4 hours.

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Reviews

  1. My recipe uses 2 pkg Stella D'Oro Almond Toast- line 13 X 9 with the almond toast ( do not cut in half) sprinkle with 3/4 c milk. Make a large 3 cup size of vanilla pudding using 2 3/4 c milk rather than the 3 cups required. Add two teaspoons rum extract ( can use rum but the extract actually tastes better) pour hot vanilla pudding over cookies and make chocolate pudding using 2 3/4 c milk & cook until thick, then add 2 teaspoons rum extract to the hot pudding and immediately pour over the vanilla. Let cool and chill When cold frost with a tub of cool whip and sprinkle slivered almonds ands dot with maraschino cherries! That's the best recipe ! Enjoy!
     
  2. I haven't made this yet but I feel like I have struck GOLD! This sounds exactly like my mother's recipe. She grew up in Philly and I'm sure this is the same. Thank you so much for posting this!
     
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