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Summer Berry Trifle Presented by Johnson & Wales Culinary Student Michele P. Reams
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
3 large eggs, room temperature
2 teaspoons vanilla
3/4 cup milk
Preheat oven to 350°F. Grease and flour 2 9-inch cake pans.
In bowl, combine flour, baking powder, and salt with a wire whisk.
Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combines. Slowly add flour alternately with milk. At end of addition batter should be smooth. Divide between 2 pans.
Bake for 20 to 25 minutes. Cool 5 minutes in pan, then invert onto a rack and cool completely before frosting.
For a 9 x 13 pan - Baked at 350 degrees F. for 30 to 38 minutes.
CREAM CHEESE FILLING
2 pks softened cream cheese
1/2 cup powdered sugar
1 cup heavy cream
Whip cream cheese on paddle attachment untill fluffy, then slowly add sugar scraping sides of bowl inbetween distributions.
Add cream starting on lower speed and raising speed as it incorporates.
Chunk up peices of cake and alternate layers of cake, cream filling, and berries that have been sitting in sugar.
Top trifle of with cream cheese layer and garnish with fresh berries as desired.