* Exported from BigOven *

UK Black Forest Trifle

Recipe By :
Serving Size :16
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
==CHOCOLATE SPONGE==
6 tablespoon Plain flour
6 tablespoon Cocoa, unsweetened
1/2 teaspoon Baking powder
1/4 teaspoon Salt
4 large Eggs
3/4 cup Sugar
1 teaspoon Vanilla
==FILLING==
500 ml Ambrosia Custard --chocolate
2 can(400g) Red Cherry fruit filling

The day before make the sponge.

Sift flour, cocoa, baking powder and salt, THREE times, onto a sheet of
waxed paper. Beat egg whites til thick and fluffy. Add sugar gradually
while beating, then add yolks and vanilla. Mixture should be thick and
lemony. Sift dry mixture over egg mix and fold in gently.

Line the bottom of a standard cake pan with greaseproof paper after greasing
it well and grease the paper.

Pour cake batter into the pan and spread evenly.

Bake for 15 minutes till a cake tester (toothpick) comes out clean.

Remove from oven and allow to cool in pan. Cover with cling film. Put away
overnight.


Earlly in the morning, cut the cake into 1 inch dice.

Put half the cake cubes in the bottom of trifle bowl. Add 1 can of cherry
fruit filling and spread evenly. Add 2 individual chocolate custards and
spread evenly.

Repeat.

Allow to set till serving time and serve with whipped cream or your choice
of toppings.


Helen Peagram




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* Exported from BigOven *

Helen's Black Forest Trifle

Recipe By :
Serving Size :12
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2 pkg Two bite brownies *
1/2 cup Rum or as desired
2 can Cherry pie filling 19 oz
CHOCOLATE CUSTARD
2 pkg Chocolate pudding & pie
Filling --cookable
4 Tb p Cocoa --unsweetened
2 cup Whipping cream
6 Tb p Sugar
1 tsp Vanilla
Maraschino cherries

Note: you can make your own brownies or use chocolate muffins or
cupcakes. Pudding: follow directions adding cocoa, cook until thick. Cool.
Cut brownies into 1 inch cubes; line bottom of 2 quart bowl of trifle dish
with brownie cubes; sprinkle with 2-4 tbsp. rum. Spoon half of cherry pie
filling over brownies; top with half of chocolate pudding. Repeat procedure
with remaining brownies, rum, pie filling and pudding. Cover and chill.
Beat whipping cream until foamy; gradually add sugar and vanilla, beating
until soft peaks form. Spread over custard; garnish with maraschino
cherries. Helen Peagram
Per Serving (excluding unknown items): 138 Calories; 15g Fat (94.2% calories
from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 54mg Cholesterol;
15mg Sodium. Exchanges: 0 Non-Fat Milk; 3 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0
0 0 0 0


** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **