Cornbread Cassata - B-H-G
"This is a dessert. Another use for those Jiffy corn muffin mixes. You could actually use some other of the Jiffy mixes. The 2 hours of cooling not included. Source: Better Homes and Gardens"
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
8-12
ingredients
- 2 (8 1/2 ounce) packages Jiffy corn muffin mix
- 2 eggs
- 1⁄2 cup milk
- 1 (8 ounce) can crushed pineapple in juice
- 2 tablespoons brandy or 2 tablespoons rum
- 1 1⁄2 cups dried cherries or 1 1/2 cups golden raisins, chopped
- 1 1⁄2 cups whipping cream
- 1 tablespoon packed brown sugar
- 1⁄2 cup chopped white chocolate pieces
- dried cherries (optional)
- chopped white chocolate pieces (optional)
directions
-
NOTE:
- The egg and milk are estimates, depending on which mix you use. Follow your mix directions.
- Grease and flour eight nonstick popover or giant muffin cups or two 9" or 8" round pans.
- Line the large pans with waxed paper or parchment paper; set aside.
- Preheat oven to 350º F.
- Prepare each muffin mix according to package directions except stir 1/2 can of the pineapple into the batter of each mix along with the milk and egg.
- Spoon a scant 1/2 cup batter into each popover or muffin cup* or spread batter into prepared 8- or 9-inch pans using 1 pan for each mix.
- Bake for 20 minutes for popover pans, giant muffin pans or 9-inch pans (20 to 22 for 8-inch pans) or until a toothpick inserted near the center comes out clean.
- Let cool in pans on a wire rack for 5 minutes for popover or muffin pans and 10 minutes for larger pans.
- Remove cakes from pans and remove paper. Cool thoroughly.
- Meanwhile, CAREFULLY heat brandy or rum over low heat until warm.
- Add dried fruit and let stand 20 minutes; drain off excess liquid, if necessary.
- In a chilled, large mixing bowl beat whipping cream and brown sugar with chilled beaters of an electric mixer on medium speed until soft peaks form.
- Fold in fruit mixture and chocolate chunks.
- Cover and refrigerate until ready to use.
-
For individual cakes:
- If necessary, trim rounded tops so inverted cakes will be flat. Split cakes horizontally.
- Place one layer on a dessert plate.
- Top with some of the whipped cream mixture, the cake top and more whipped cream mixture.
- If desired, garnish with additional cherries and white chocolate chunks.
-
For large cakes:
- Place one cake layer on a serving platter; spread top with half of the whipped cream mixture.
- Top with remaining cake and remaining whipped cream mixture. Serve within 30 minutes or, cover and chill for up to 8 hours.
- Top with additional fruit and chocolate, if desired.
-
*NOTE:
- You have enough batter to make 8 individual cakes.
- If you don't have two popover or giant muffin pans, refrigerate remaining batter while first batch bakes.
- Cool pans; wash and prepare pans as above to bake the remaining two cakes.
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RECIPE SUBMITTED BY
<p>Click to feed animals I'm a retired teacher now living in the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg></p>
