Barbara Jones Maurer's Trifle

By allie5jones

Ingredients

• Sponge cake:
• 1 cup sifted flour
• 1 T baking powder
• 1/4 tsp. salt
• 1/2 cup milk
• 2 T butter
• 1 tsp. vanilla
• 2 eggs
• 1 cup sugar
• Remaining trifle ingredients:
• 1 3 oz. package jello, made according to package directions (cherry, raspberry, strawberry, lemon)
• 1 cup whipping cream
• 1 3.25 oz. package of instant vanilla pudding made according to directions
• 4 cups 1 kind of fruit or 2 cups each of 2 kinds of fruit (raspberries, cherries, strawberries, oranges, fruit cocktail)

Preparation

Step 1

For sponge cake:
Sift together four, baking powder, and salt. Heat milk and butter until butter melts; keep hot. Beat eggs until thick and lemon-colored, about 3 minutes. Gradually add sugar, beating constantly at medium speed for 4-5 mins. Add dry ingredients to egg mixture until blended. Stir in hot milk mix and vanilla; blend well. Turn batter into greased and floured 9X9 pan. Bake at 350 degrees for 25-30 minutes. Don't invert; cool in pan.

For trifle:
Layer glass bowl with squares or globs of sponge cake. Drizzle with jello. Then layer fruit, pudding, and whipped cream. Repeat layering process. Cover tightly with plastic wrap and let sit overnight. Save a little whipped cream to smooth over top after the plastic is removed.