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Clock Tower Chocolate Trifle Recipe
|Chocolate sponge cake||1⁄2 Pound (Party Style, Use 1/2 A Cake)|
|Sherry||2⁄3 Cup (10.67 tbs)|
|Instant vanilla pudding mix||3 3⁄4 Ounce (1 Package)|
|Cold milk||1 1⁄2 Cup (24 tbs)|
|Half and half||1⁄2 Cup (8 tbs)|
|Frozen raspberries||12 Ounce, thawed (1 Package)|
|Bananas||2 , sliced|
|Whipping cream||1⁄2 Pint|
|Powdered sugar||3 Tablespoon|
|Toasted slivered almonds||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2622 Calories from Fat 1184
% Daily Value*
Total Fat 131 g202.2%
Saturated Fat 73.1 g365.6%
Trans Fat 0 g
Cholesterol 633 mg
Sodium 2374.5 mg98.9%
Total Carbohydrates 311 g103.7%
Dietary Fiber 31.1 g124.4%
Sugars 220 g
Protein 41 g82%
Vitamin A 23.5% Vitamin C 36.6%
Calcium 75.9% Iron 15.2%
*Based on a 2000 Calorie diet
Use half of the cake for this recipe.
Cut cake into 3/4 inch slices.
In a decorative 9-inch glass bowl, arrange 3 slices cake on bottom and 8 slices standing around edge.
Sprinkle with 1/4 cup sherry.
To prepare pudding, beat egg slightly; add milk, half and half and 2 tablespoons sherry.
Add pudding mix, beating for 2 minutes; let stand 5 minutes to thicken.
Spoon half of pudding over cake.
Spread raspberries with syrup and one banana over pudding.
Cover with cake slices sprinkled with remaining sherry.
Top with pudding.
End with layer of banana slices.
Whip cream with sugar and vanilla until stiff.
Spread over top and sprinkle with nuts.
Chill 1 hour or overnight.