Layer It On

ALINE SCHRAGE’S

Lemon Blueberry Trifle

Yields: 8-10 servings

ingredients

• 8 oz. cream cheese, softened • 2 (3.4 oz.) boxes lemon instant pudding mix (dry only) • 3 cups milk, room temperature • 8 oz. whipped topping, thawed • 2 angel food cake loaves, cut into 1-inch pieces • 4 cups blueberries • Sliced lemon, for garnish (optional)

Directions

1. Beat the cream cheese and dry pudding mix together until smooth. Slowly add the room temperature milk until smooth. Fold in 2 cups of whipped topping. 2. In a 3-quart bowl, layer 1/3 of the angel food cake, 1/3 of the pudding mixture, and 1/3 of the blueberries. Repeat layers two more times. Garnish with reserved whipped topping and sliced lemon. 3. Cover and chill until ready to serve.

ALESHA MANNING’S Carrot Cake

WITH CANDIED BOURBON PECANS

Yields: 8 servings

ingredients

For the cake: • 2 cups unbleached flour • 2 tsp. baking powder • 2 tsp. baking soda • 2 tsp. cinnamon • 1 tsp. salt • 1 cup vegetable oil • 1/2 cup olive oil • 1 cup granulated sugar • 1 cup brown sugar, packed • 4 eggs • 1 Tbsp. Woodford Reserve

Bourbon (can sub vanilla extract) • 3 cups carrots, peeled and grated • 1/2 cup pecans, chopped • 1/2 cup pitted dates, chopped

For the frosting: • 8 oz. cream cheese, room temperature • 8 Tbsp. butter, room temperature and cubed by Tbsp. • 4 cups confectioners’ sugar, sifted • 1 tsp. vanilla extract • 1 tsp. milk or cream

For the candied bourbon pecans: • 1 cup pecans • 2 Tbsp. Woodford

Reserve Bourbon • 2 Tbsp. brown sugar • 1/2 tsp. cinnamon • 1 tsp. vanilla extract

Directions

For the cake: 1. Preheat oven to 350°. Grease three 8-inch round pans and line with parchment paper, then grease parchment paper.

2. In a bowl, whisk to combine flour, baking powder, baking soda, cinnamon, and salt. Set aside.

3. Using the paddle attachment on a stand mixer (or in a large bowl using a hand mixer), beat the vegetable oil and olive oil with both sugars until thoroughly combined.

4. Add the eggs, incorporating one at a time. Beat well.

5. Add the Woodford Reserve Bourbon. Fold in the carrots, pecans, and dates until combined. Combine the wet mixture with the flour mixture.

6.

Bake in prepared cake pans for 30-35 minutes, or until a toothpick comes out clean from the center of the cake. Allow to cool slightly before removing from pans, and then cool completely on a wire rack. For the frosting:

In a stand mixer with a whisk attachment, whip cream cheese and butter until light and a bit fluffy. One cup at a time, add sifted powdered sugar. Continue to whisk and add vanilla extract and cream. Set aside.

For the bourbon pecans:

Mix all ingredients together and let pecans sit in bourbon mixture for 30 minutes. Line baking sheet with parchment paper. Spread pecans on baking sheet and bake at 350° for 15-20 minutes. Remove from oven and separate pecans with a fork while hot. Allow to cool completely.

To assemble:

Ice cake with cream cheese frosting. Decorate with bourbon pecans and fresh flowers.

CHARLOTTE WHITE’S Chocolate & Toffee Trifle

Yields: 16 servings

ingredients

• 1 package brownie mix of your choice (I use milk chocolate) • 1/2 cup strong brewed coffee • 1 (5.9 oz.) package chocolate instant pudding mix • 3 cups cold milk • 16 oz. frozen whipped topping, thawed • 8 oz. HEATH Milk Chocolate

Toffee Bits

Directions

1. Prepare brownie mix according to package directions and bake in a

2. 3. 4. 5. 9x13 pan. Prick top of hot brownies with a fork and drizzle brewed coffee over

the top. Let cool before crumbling. In a separate bowl, mix chocolate instant pudding mix with cold milk and chill until brownies have cooled. Place 1/3 of the crumbled brownies in the bottom of a trifle dish. Top with 1/3 of the chocolate pudding, 1/3 of the whipped topping, and 1/3 of the HEATH Toffee Bits. Repeat layers twice with remaining ingredients, ending with the HEATH Toffee Bits. Chill 8 hours before serving.

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LESLEY DUNN’S

Cream Caramel Cake

Yields: 10-12 servings

ingredients

For the cream cake layers: • 2 sticks butter • 3 cups granulated sugar • 6 eggs • 2 2/3 cups all-purpose flour • 1/4 tsp. baking soda • 1 tsp. salt • 8 oz. sour cream • 1 Tbsp. vanilla extract

For the caramel frosting: • 1/2 Ib. butter • 2 cups light brown sugar • 1/2 cup evaporated milk • 1/2 tsp. vanilla extract • 4 cups 10x powdered sugar

Directions

For the cake: 1. Preheat oven to 350°. In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time.

2. In a separate bowl, sift flour, baking soda, and salt together. Alternating, add flour mixture and sour cream to the butter mixture. Add vanilla.

3.

Pour batter into three 9-inch prepared pans. Bake for 25-35 minutes, making sure to test doneness. Remove from oven and cool on racks for 10 minutes. Carefully remove from pans to cool completely. For the frosting: 1. In a small pot, melt butter. Add brown sugar and evaporated milk.

Cook 2 minutes over medium heat, stirring constantly. Remove from heat. Add vanilla. Pour the mixture over powdered sugar in a separate bowl. Beat until smooth. Let cool slightly.

2. Place one cake layer on a cake stand or serving plate. Frost with the caramel frosting, then repeat with the next two layers. Spread remaining frosting all over the top and sides.

CHRISSY PERCY’S

Southern Strawberry Trifle

Yields: 10-12 servings

ingredients

• 2 (10 oz.) packages frozen strawberries (can sub fresh strawberries, cut up and tossed in sugar) • 1 (5.1 oz.) package vanilla instant pudding mix • 3 cups whole milk • 1 Ib. Sara Lee pound cake • 16 oz. tub Cool

Whip Original

Whipped Topping

Directions

1. Place frozen strawberries

2.

3.

4.

5. in a bowl to thaw. Prepare vanilla pudding, using the pudding mix and whole milk, by following the instructions on the box. Thinly slice pound cake into layers (about 2 inches). In a trifle dish, start layering with 1/3 of the pound cake on the bottom, followed by 1/3 of the strawberries with juice, 1/3 of the vanilla pudding, and 1/3 of the Cool Whip. You will continue to layer two more times, ending with the fluffy white goodness on top. You can also use any leftover strawberries or pound cake for garnish. Place in a refrigerator for at least 2 hours before serving.

JAYNE BRZEZIENSKI’S

Tiramisù Tuscan Trifle

Yields: 8 servings

ingredients

• 8 oz. semisweet chocolate • 6 large egg yolks • 6 Tbsp. sugar • 2 1/2 cups Vin Santo wine 2. (or any sweet Italian dessert wine) • 2 egg whites • 1/2 cup very strong cooled espresso • 2 cups mascarpone cheese, room temperature • 2 cups heavy whipping cream • 7 oz. ladyfingers • 1 Tbsp. instant coffee powder • 1 Tbsp. sweet ground chocolate

Directions

1. In the top of a double boiler over simmering water, melt semisweet chocolate.

Let cool completely and set aside. To make the zabaglione, using a hand mixer, beat the egg yolks with sugar in the top pan of a double boiler 3.

4.

5.

6.

7. until frothy and light. Add 1 cup of wine, place over gently simmering water, and whip until the mixture begins to thicken. Do not let it boil. Remove from heat, fold in the cooled chocolate, and let cool completely. Beat the egg whites until stiff peaks form. Using a spatula, fold it into the cooled zabaglione. Stir together the espresso and mascarpone cheese and set aside. Whip the heavy whipping cream until stiff peaks form. (For a sweeter whipped cream, feel free to add 1 Tbsp. of powdered sugar here.) Dip half of the ladyfingers into the remaining wine and arrange them on the bottom of a 9-inch round dish. Cover the ladyfingers with half of the mascarpone mixture, then half of the zabaglione, then half of the whipped cream. Repeat the layers of ladyfingers dipped in wine, mascarpone cheese mixture, zabaglione, and whipped cream. At this point, the tiramisù may be refrigerated 12-24 hours prior to serving. Sprinkle the instant coffee and sweet ground chocolate on top just before serving.