Ingredients:
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Directions:
For cake:
Combine Grand Marnier and orange juice in a bowl.
With a serrated knife, cut pound cake horizontally into 3 layers. Brush the cut sides and top of pound cake generously with orange mixture.
In a medium bowl, with a fork or wire whisk, stir raspberry jam until smooth. Spread bottom layer of pound cake with ¼ cup raspberry jam; top with middle layer. Spread ¼ cup jam over middle layer. Replace top of pound cake.
Slice layered pound cake into ½-inch slices.
For pudding:
In a large bowl, with mixer at medium speed, beat cream until stiff peaks form.
In another bowl, prepare vanilla flavor pudding and pie filling as label directs, but use only 2 cups of milk and add orange extract.
Grate peel from orange; add to pudding mixture.
With rubber spatula, fold whipped cream into pudding mixture.
For chocolate:
In a heavy 1-quart saucepan over low heat (or melt in the microwave), heat chocolate, stirring frequently until melted and smooth; remove from heat.
Assembly:
In a trifle dish or a 4-quart glass bowl, place 2 cups of pudding mixture. Spread with half of remaining raspberry jam, then 1 cup pudding mixture. Drizzle with half the melted chocolate.
Arrange some layered pound-cake slices around side of bowl. Cut remaining pound-cake slices into chunks and layer in bowl; drizzle with remaining chocolate.
Spread enough pudding mixture to cover cake (2 to 3 cups). Spoon remaining raspberry jam around edge of bowl.
Spoon remaining pudding mixture into decorating bag with large star tube. Pipe pudding, inside ring of raspberry jam, to make a pretty design.
Cover bowl and refrigerate. |
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