Clock Tower Chocolate Trifle
|Chocolate sponge cake||1⁄2 Pound (Party Style, Use 1/2 A Cake)|
|Sherry||2⁄3 Cup (10.67 tbs)|
|Instant vanilla pudding mix||3 3⁄4 Ounce (1 Package)|
|Cold milk||1 1⁄2 Cup (24 tbs)|
|Half and half||1⁄2 Cup (8 tbs)|
|Frozen raspberries||12 Ounce, thawed (1 Package)|
|Bananas||2 , sliced|
|Whipping cream||1⁄2 Pint|
|Powdered sugar||3 Tablespoon|
|Toasted slivered almonds||1⁄4 Cup (4 tbs)|
Prepare Party Chocolate Sponge Cake.
Use half of the cake for this recipe.
Cut cake into 3/4 inch slices.
In a decorative 9-inch glass bowl, arrange 3 slices cake on bottom and 8 slices standing around edge.
Sprinkle with 1/4 cup sherry.
To prepare pudding, beat egg slightly; add milk, half and half and 2 tablespoons sherry.
Add pudding mix, beating for 2 minutes; let stand 5 minutes to thicken.
Spoon half of pudding over cake.
Spread raspberries with syrup and one banana over pudding.
Cover with cake slices sprinkled with remaining sherry.
Top with pudding.
End with layer of banana slices.
Whip cream with sugar and vanilla until stiff.
Spread over top and sprinkle with nuts.
Chill 1 hour or overnight.