Home > Just for you > Here’s A No-Hassle Way To Make A Jaw-Dropping Cake! > Page 2

Here’s A No-Hassle Way To Make A Jaw-Dropping Cake!


The Cake:

1/4 cup room temperature Land O’ Lakes Butter

1/4 cup Butter flavored Crisco shortening (or just regular butter)

1 1/4 cups Domino Sugar

3 medium Eggland’s Eggs

1/2 teaspoon Baking Soda

dash of Salt

1 1/4 cups Gold Medal All Purpose Flour

1/2 cup Land O’ Lakes Buttermilk

3/4 cups Coconut shredded

1/2 cup chopped Pecans

1 teaspoon Vanilla Extract

The Pudding:

1 small box of French Vanilla Jell-O Instant Pudding

1 3/4 cups McArthur milk

1 eight oz container of Mascarpone Cheese

1 can La Lechera sweetened condensed milk

1 small container of Cool Whip or whipped topping.

The Topping:

1 sixteen ounce package of shredded coconut -toasted

1 1/2 cups of chopped pecans -toasted.


Make the cake:

Preheat oven to 350 F. Grease and flour a 9 inch cake pan. (if you have any batter left over, simply pop in a couple of cup cake liners).

Cream butter and butter flavored shortening until smooth. Add sugar and mix well. Add eggs one at a time, just until the yellow disappears. Mix for about 30 seconds more.

Combine flour, baking soda and dash of salt. Set aside.

Add 1/3 of the flour mixture (above) to the creamed mixture. Mix well. Now add 1/2 of the buttermilk. Mix well. Add another 1/3 of the flour mixture, rest of the buttermilk, then last of the flour mixture, mixing well after each addition. (i.e. flour, buttermilk, flour, buttermilk, flour) Add the vanilla & mix well.

Stir in the remaining ingredients, coconut and pecans. Pour evenly into the greased and floured cake pan.

Bake at 350 F for 20-25 minutes until toothpick inserted comes out clean. Let cool for 10 minutes and remove from pans. Let cool completely.

Make the pudding:

Mix the Instant pudding with the milk and allow to set. This should only take 5 – 10 minutes.

In a separate bowl, mix the mascarpone and sweetened condensed milk well until smooth. The instant pudding should now be set; add this to the mascarpone mixture and mix well. Now fold in the Cool Whip and refrigerate until ready to assemble.

Build the Trifle:

Break up the cake (you can just use your hands) so it is in small pieces or large crumbs).Then assemble and layer starting with cake, pudding, coconut and pecans, repeat 1-2 times. If you end with pudding and toasted coconut sprinkled on top you can cover with plastic and it comes off fairly clean.


Source : allrecipes.com