English Trifle

Ingredients

2 (8 or 9 inch) white cake layers, baked and cooled
2 pints fresh strawberries
1/4 cup white sugar
1 pint fresh blueberries
2 bananas
1/4 cup orange juice
1 (3.5 ounce) package instant vanilla pudding mix
2 cups milk
1 cup heavy whipping cream
1/4 cup blanched slivered almonds
12 maraschino cherries

It is delicious and elegant looking layered in a trifle bowl or individual dessert glasses.

Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.
In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds.

Servings Per Recipe: 14

Neopolitan Bundt Cake

Serves: 8
Neapolitan Bundt Cake

1 (18.25 ounce) package white cake mix
1 cup water
1/4 cup vegetable oil
3 eggs
1 teaspoon strawberry extract (add 1/2 tsp. more for more pronounced flavor, or 1/8 cup strawberry jam)
1/4 cup chocolate syrup (I added some additional chocolate milk powder)
3 drops red food coloring
2/3 cup confectioners' sugar
3 tablespoons chocolate syrup

Strawberry, chocolate, and vanilla striped cake . . . it's quite delicious!

Grease and flour a 12-cup bundt pan. Preheat oven to 350 degrees F (175 degrees C).

Blend the cake mix, water, oil, and eggs on low speed until moistened. Beat 3 minutes on medium speed. Pour 1/2 of the batter into the bundt pan.
Measure 1/2 of the remaining batter into a small bowl and stir in the strawberry extract and food color (as much as you want to make a pretty, dark pink color). Carefully pour this into the pan.
Stir 1/4 cup chocolate syrup into the remaining batter and carefully pour this into the pan on top of the strawberry batter.
Bake for about 40 minutes in a 350 degree F (175 degrees C) oven. Cool 15 minutes.

Remove from pan and drizzle chocolate glaze over the top.

To make chocolate glaze: Mix together confectioners' sugar and 3 tablespoons chocolate syrup until smooth. If necessary, a few drops of water or a small amount of additional confectioners' sugar may be added until the desired consistency is obtained. Consider adding some vanilla, and some melted semi-sweet chocolate. Drizzle over top of the bundt cake.

Cranberry Crunch Cake

1/2 cup butter
1 cup sugar
2 eggs
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 teaspoon vanilla extract
1 cup cranberries (whole, not cut up)
1 1/2 cups miniature marshmallows
1/2 cup light brown sugar
1/2 cup chopped pecans
2 tablespoons melted butter

In large mixing bowl, cream butter and sugar. Add eggs; beat until well combined. In separate bowl, combine flour, baking powder and salt. Add flour mixture alternately with milk and vanilla to egg mixture. Fold in cranberries. Spread batter in greased 13 in. x 9 in. baking pan. Top marshmallows; press into batter. Sprinkle with brown sugar and nuts. Drizzle with melted butter. Bake at 350 degrees for 30 minutes. Yield: 12-15 servings {The marshmallows melt and seep through the cake, making it moist and very tasty. It is great for brunch, or just with a cup of coffee! Tastes absolutely great shortly after it cools because it is crunchy. It isn't as crunchy the next day but still GOOD!
Cook: Robin