Posted by Kathy Lee | File under : ,



Ingredients : Best Cake Recipe
1/4 cup sherry
2 (3.4-ounce) packages cook-and-serve chocolate pudding mix
1 tablespoon vanilla extract
2 cup self-rising flour
1 lb light brown sugar
1/2 cup (1 stick) butter
3 eggs
2 cup heavy cream
1/2 cup sugar
Mint sprigs, for garnish
Notes: Preheat oven to 375 degrees F.


Procedures:
a.Grease and flour a 13 by 9 by 2-inch pan. In a bowl, beat the eggs and butter together; add the brown sugar, then gradually add the flour and mix
well. Stir in the vanilla. Spread the batter in the prepared pan and bake for 25 to 30 minutes. Cool and cut into squares.
b.Prepare the pudding according to the package directions. Let cool slightly. Crumble the blondish into chunks, put them back into the glass dish,

and sprinkle with sherry. Spoon the pudding over the blondish. Beat the cream with the sugar just until stiff peaks form. Spoon the whipped cream

onto the completely cooled trifle. Refrigerate until serving time.

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