Join Chef Success Today!
Get support for your Pampered Chef business today! Increase your sales right now! Download 1000s of files and images, view thousands of Pampered Chef support threads! Totally Free!
I am looking for the Black Forest Trifle recipe and cannot find it anywhere.
Does anyone have the ingredients list and instructions they could email me?
Thanks in advance and much appreciated. [email protected]
This is a chocolate-flavored angel food cake filled with luscious cherry pie filling. Garnished with whipped topping, it's a heavenly dessert.
Preheat oven to 350 degrees. Cut 18 inch long piece of parchment paper. Press into bottom and up sides of a bar pan. Add cocoa powder to angel food cake mix and prepare batter according to package directions. Pour batter over parchment paper; spread evenly. Cut through batter with a scraper to remove large air bubbles. Bake 30 minutes or until top springs back when lightly touched with fingertip. Turn cake out at once onto a sheet of parchment paper sprinkled with powdered sugar.
Gently remove parchment paper and roll up cake in sugared parchment paper as for a jelly roll. Cool. Unroll cake; discard parchment paper. Spread pie filing to within 1 inch of edge; re-roll. Sprinkle with additional powdered sugar, if desired. Slice into 1 inch slices. For each serving drizzle with 1 to 2 tablespoons chocolate syrup; top with whipped topping. Yield: 12 servings.
1 package (3.4oz) white chocolate instant pudding mix & pie filling
1 can (24oz) cherry pie filling
1/4 cup almonds, chopped
Preheat oven to 350°F. Spray a deep dish baker with vegetable oil. Prepare cake mix as directed; pour batter into baker. Bake 40-45 minutes or until cake tester comes out clean. Cool completely.
Cut cool cake in half horizontally. Combine sour cream, whipped topping & 1/2 tsp of the almond extract in a bowl. Add pudding mix & whisk vigorously until mixture is blended & very thick. Fill a decorator with cream filling; set aside. Spread remaining filling over bottom cake layer using spreader.
In a bowl, combine pie filling with remaining 1/4 tsp of almond extract. Carefully spread half of the pie filling over cream layer.
Top with remaining cake later. Using decorator, pipe cream filling around top of cake, 1" from edge. Fill center with remaining pie filling. Chop almonds using; sprinkle over pie filling. Serve