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Title: Boston Creme Trifle
Categories: Dessert
Yield: 15 Servings
| CAKE | ||
| 1 | pk | Pillsbury Plus Yellow Cake |
| Mix | ||
| 1 | c | Water |
| 1/3 | c | Oil |
| 3 | Eggs | |
| CUSTARD | ||
| 1/2 | c | All-purpose flour |
| 1 | c | Sugar |
| 1/4 | ts | Salt |
| 2 1/2 | c | Milk |
| 2 | Eggs | |
| 2 | tb | Margarine or butter |
| 1 | ts | Vanilla |
| TOPPING | ||
| 2 | c | Whipping cream |
| 1/2 | c | Powdered sugar |
| 1/4 | c | Unsweetened cocoa |
Heat oven to 350 F. Grease and lightly flour 15x10x1-inch baking pan. In large bowl, blend all cake ingredients at low speed until moistened; beat 2 minutes at high speed. Pour batter into greased and floured pan. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; invert onto wire rack. Cool completely. Cut into 24 squares. Meanwhile, lightly spoon flour into measuring cup; level off. In medium saucepan combine flour, sugar and salt; mix well. Gradually stir in milk until smooth. Cook over medium heat; stirring constantly, until mixture comes to a boil. Boil 1 minute, stirring constantly, remove from heat. In small bowl, beat eggs; stir 1/4 cup hot mixture into eggs. Gradually stir egg into hot mixture into eggs mixture. Cook over low heat until mixture boils and thickens, stirring constantly. Remove from heat; stir in margarine and vanilla. Place plastic wrap directly on custard custard; refrigerate. In large bowl, combine all topping ingredients; beat until stiff peaks form. To assemble trifle, place 8 cake squares in bottom of deep glass bowl, breaking pieces if necessary to distribute evenly. Spoon 1/3 od custard over cake pieces. Spread 1/3 of topping over custard layer. Repeat, making 3 layers, piping or spooning on last layer of topping. Garnish with shaved chocolate or chocolate curls, if desired. Store in refrigerator.
Above 3500 feet; Add 1/3 cup flour to dry cake mix; increase water 1 cup plus 2 tablespoons. Bake as directed.
Can be made several hours in advance and stored in the refrigerator.
Nutritional Info: 1/15th of Recipe; Cal.-440, Protein-6 gr., Carbo.-52 gr., Fat-24 gr., Chol.-118 mg., Sodium-320 mg.
Dietary Exchanges: 3 Starch, 4 1/2 Fat
: From: Pillsbury Classic Cookbook MealMastered By: Lois Porter, 1994
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