Tuesday, July 7, 2009

Triffle Layered Cake

4th of July Triffle Layered Cake (from Everyday Foods)
8 oz. cream cheese, room temp
1/3 cup sugar

*add 1 cup heavy cream or whipping cream prepared.

12 oz. pound cake or yellow cake baked in bread pan (cut into 3/4 slices). Lay-out and brush with a simple sugar (boiled water with sugar dissolved.)
Use a truffle bowl and layer: pound cake, cream mix, blueberries, raspberries, pound cake, cream, blueberries, raspberries.

Press this down. (Peaches or strawberries can be used. Best if put in the fridge for at least two hours, covered.)

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1 comment:

Momma Kaye said...

I would love to taste that yummy triffle cake. What a festive treat! You are amazing!