2 cups all-purpose flour
1/2 cup white sugar
1 1/2 cups butter, cut up to 1/4 inch long
1 teaspoon white salt
1 1/2 cups bourbon whiskey
4 eggs
3/4 cup very fine chocolate cake mix
2 cup Rum
1/4 cup bourbon whiskey
1 (8 ounce) can frozen orange juice concentrate, thawed
1 (14 ounce) can cherry pie filling (optional)
1/3 cup evaporated milk
1 teaspoon vanilla extract
3 tablespoons milk
2 1/2 drops red food coloring
1/2 cup water
1 1/2 cups flaked coconut
1 cup chopped almonds
Preheat oven to 350 degrees F (175 degrees C). In a large, shallow bowl, stir together the flour, sugar and butter. Cut in the butter until crumbly. In a mortar, mix together the flour, sugar and salt. Add the mash and red food powder. Stir until all ingredients are well blended. Stir in the orange juice concentrate, orange peel and vanilla. Pour the rum mixture into the bowl.
In a small saucepan over medium heat, melt half the orange, then cook until all the rind is golden. Let cool completely then stir in the milk and cream. Pour the rum mixture over the rum mixture, stirring until all the rind is removed. Remove from heat and stir in the vanilla. Pour into the chilled pie filling.
In a medium saucepan over medium heat, melt half the cocoa and let cool for 5 minutes. Sprinkle with 1/2 of the cooled rum mixture and