English Trifle Cake

3 cups Bisquick baking mix

1 cup sugar

¼ cup shortening

1 cup milk

2 teaspoons vanilla

2 teaspoons almond extract

2 eggs

¼ cup sherry, if desired

¼ cup + 2 tablespoons raspberry jam

1 package (3½ ounces) vanilla instant pudding and pie filling

1 cup fresh raspberries or 1 package (12 ounces) frozen raspberries, thawed
and drained

1 cup chilled whipping cream

½ cup toasted sliced almonds

Heat oven to 350°F. Grease and flour 2 round 9” pans. Beat baking mix, sugar, shortening, milk, vanilla, almond extract and eggs in large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 4 minutes. Pour into pans. Bake until wooden pick inserted in center comes out clean, 30 to 35 minutes. Cool 10 minutes; remove from pans. Cool cake completely on wire rack.

Split cake to make 4 layers. (To split, mark side of cake with wooden picks and cut with long, thin knife.) Sprinkle 1 tablespoon sherry over each layer. Spread 2 tablespoons jam over each of 3 layers. Prepare pudding and pie filling as directed on package for pudding. Place 1 jam-topped layer, jam side up, on serving plate; spread with about ½ cup pudding. Top with 1/3 of the raspberries. Repeat with cake layer, pudding and raspberries 2 times. Top with remaining cake layer; spread with remaining pudding. Beat whipping cream in chilled bowl until stiff. Frost sides of cake with whipped cream; sprinkle almonds over top. Refrigerate at least 1 hour but no longer than 4 hours. 24 servings.

Oatmeal Cake

1¼ cups boiling water

¼ pound butter, cut in pieces

1 cup quick oats

1 cup white sugar

1 cup brown sugar

2 eggs

1½ cups sifted flour

1 teaspoon cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

Cake Topping (see recipe)

Mix water, butter and oats together and let stand, covered, for 20 minutes. Combine sugars, eggs, flour, cinnamon, baking powder and baking soda, blending well. Stir in oatmeal mixture, blending well. Spoon into 9x13” pan and bake for 35 minutes at 350°F. Test for doneness. Meanwhile, make topping, and spread over hot cake. Makes one cake, about 8 servings.

Cake Topping:

6 tablespoons butter

¼ cup evaporated milk

½ cup sugar

¼ cup chopped walnuts

½ cup coconut

½ teaspoon vanilla

Heat butter with milk until butter melts. Add sugar, nuts, coconut and vanilla, mixing well. Spread on hot cake.

3.10	1Apr02

Eric's Recipe Book - 3.10

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2002-04-01T06:02:00

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