1 cake mix
2 packets of custard or pudding mix
2 bags, 1 lb. each, frozen fruit or equivalent sliced fresh
1/3 cup sugar (more or less to taste)
1 1/2 cups heavy cream, whipped (or to save time,
use whipped topping)
additional fresh fruit for garnish
1/3 cup Sherry or other liquor (optional)
according to directions on package. Let cool completely. Prepare
custard or pudding mix according to package instructions. Let
cool completely. Mix fruit with Sherry. If you don't want to use
alcohol, use a little water or juice instead. You want the fruit
to be sitting, but not swimming, in a bit of sweetened juice.
Some people like to really soak the cake in the alcohol, then
add the fruit on top. I think this can tend to make the cake too
soggy, so I prefer less. Whip the cream. Makes 10-12 servings..
Trifle is very forgiving, it takes no effort to make it looks
great! If you don't have a trifle bowl, like the one in the
photo, use any large glass bowl. It doesn't technically have to
be glass, but it looks prettier if it is. You can also make
individual servings by placing the layers in large wine goblets.
Cut the cakes into large chunks and cover the bottom of your
dish with a layer of cake. Top with a layer of prepared fruit,
then a layer of custard. Repeat the process until you are out of
ingredients or the bowl is full. Top with whipped cream and
garnish with fresh fruit. Chill until serving time.
Simply scoop out servings with a large spoon.
Trifle Tips and Variations:
While a sponge cake is traditional, when a white cake is called
for I often like using Angel Food Cake, as it holds up to the
fruit without getting soggy. The variations below are just to
get you going. Use your own fantasy.
Low or No Fat Trifle: You can make a virtually fat-free
trifle by using angel food cake, fat free pudding and low or no
fat whipped topping
Strawberry Shortcake Trifle: Yellow or Angel Food Cake,
Custard and Strawberries
Black Forest Trifle: Chocolate Cake, Cherry Pie Filling
Chocolate Raspberry Trifle: Chocolate Cake, Raspberries and
Tropical Fruit Trifle: Angel Food Cake, mixed Pineapple,
Mangos, Papayas, etc. and either Vanilla or Lemon Pudding,
Sprinkle top with Toasted Coconut
Apples and Cream Trifle: Yellow or Spice Cake, Apple Pie
Filling and Custard
Peaches and Cream Trifle: Angel Food Cake, Sliced Peaches,
Optional Alcohol: Peach Schnapps or Brandy
Red, White and Blueberry Trifle: Angel Food Cake, Mixed
Strawberries, Raspberries and Blueberries, Custard
Raspberry Lemon Trifle: Yellow or Lemon Cake, Lemon Pie
Filling and Raspberries
Banana Cream Trifle: White or Chocolate Cake, Sliced
|Chocolate Coconut Cream
Created and submitted
1 chocolate fudge cake mix
1 can of cream of coconut or coconut milk
1 package cherry flavored Jell-O
1 cup boiling water
1 8 ounce thawed Cool Whip
1 cup milk
1 package of coconut flavored instant pudding
shredded coconut (optional)
according to the package directions substituting cream of
coconut for the water. Pour batter into a 9x13 inch pan and bake.
While cake is still hot punch holes into cake with handle of
wooden spoon. Mix the boiling water with the Jell-O and pour
over the cake. Allow the cake to cool thoroughly. Mix Cool Whip,
instant pudding and milk together and spread over cooled cake.
Refrigerate until ready to serve. To garnish sprinkle with
shredded coconut and cherries.
2 3/4 cups flour
2 1/2 teaspoons baking powder
1/2 cup butter
1 3/4 cups sugar
1 1/2 teaspoons vanilla
1 1/4 cups milk
Cream Cheese Frosting (recipe below)
|Grease and lightly
flour muffin tins or fill with paper baking cups. Mix together
the flour, baking powder and one teaspoon of salt. Beat butter,
sugar and vanilla together until light. Add one egg and beat
well (for about a minute or so) and then add the other egg and
repeat. Add milk and the dry ingredients to this mixture,
alternately. Mix well after each addition. Pour into the muffin
pans, filling each halfway. Bake at 375°F for about 20 minutes,
then cool on a wire rack. Yield: 30 muffins or one single layer
1/4 sheet cake.
Alternate baking units:
Double the recipe for a 1/2 sheet 1 layer cake.
Double the recipe for a 1/4 sheet 2 layer cake.
Cream Cheese Frosting
1 8 ounce package cream cheese
1 stick butter
1 pound confectioners' sugar
2 teaspoons vanilla
Blend cream cheese and butter together. Add sugar and vanilla
and beat until smooth. To thin, use milk to desired consistency.
Decorate with red, white and blue candy decorations, 4th of July
picks (flags, bell, Uncle Sam) red, blue and yellow icing dye.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
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