Stockpile Recipe: English Trifle

My aunt gave me this recipe a bazillion years ago. I use it as a guideline.

There are a ton of variations, and I have to tell you I laugh hysterically every time I read “1 c chilled whipping cream”. As if. I bump that up so I am working with at least 2 cups. Also, you are not married to the yellow cake + vanilla pudding. I tend to use vanilla pudding + chocolate cake or yellow cake + chocolate pudding, and I make up boxed pudding to boot. I also will not use raspberry jam if it has seeds. Whatever jam I decide to use (raspberry, strawberry, apricot, cherry, etc) must be smooth and seedless. And, while my aunt uses sherry, I use whiskey or rum.

Hmmm exactly what part of this recipe do I actually use you may ask? Well the assembly instructions of course!

English Trifle

1 package yellow cake mix
raspberry jam
1/2 c sherry
1 can vanilla ready to serve pudding
1 c chilled whipping cream
1/4 c confectionery sugar

• Bake cake in 8″ or 9″ round pan as directed and cool.
• Cut layer of cooled cake in half crosswise
• Place one cut layer in the bottom of a glass bowl
• Spread with 1/2 c jam
• Top with second half of layer cake
• Pour wine over the cake and allow to soak in
• Spread with pudding and chill for at least 8 hours

• Whip cream with confectionery sugar and spread over trifle

• Garnish with toasted sliver almonds or ground walnuts.

For more Stockpile Recipes, click here