English Trifle Recipe
Ingredients
| Yellow cake mix package | 1 | |
| Raspberry jam | 1/2 Cup (16 tbs) | |
| 1/2 cup sherry or, if desired | ||
| 1/3 cup orange juice plus 2 tablespoons sherry flavoring | ||
| Vanilla | 1 Can (10oz) | |
| Whipping cream | 1 Cup (16 tbs), chilled | |
| Sugar | 1/4 Cup (16 tbs) | |
| Toasted slivered almonds | 1/4 Cup (16 tbs) | |
Directions
Bake cake mix in oblong pan, 13x9x2 inches, as directed on package.
Cool.
Cut cake crosswise in half.
Reserve one half for future use; cut remaining half into 4 squares.
Split each square; fill with 2 tablespoons jam.
Arrange squares in 2-quart glass serving bowl, cutting squares to fit shape of bowl.
Pour wine over cake and allow to soak in a few minutes; spread with pudding.
Chill at least 8 hours.
In chilled bowl, beat cream and sugar until stiff; spread over trifle.
Sprinkle with almonds.
Cool.
Cut cake crosswise in half.
Reserve one half for future use; cut remaining half into 4 squares.
Split each square; fill with 2 tablespoons jam.
Arrange squares in 2-quart glass serving bowl, cutting squares to fit shape of bowl.
Pour wine over cake and allow to soak in a few minutes; spread with pudding.
Chill at least 8 hours.
In chilled bowl, beat cream and sugar until stiff; spread over trifle.
Sprinkle with almonds.
Chef
