Corn Bread Cassata - B-H-G
INGREDIENTS
- Cooking Time: 50
- Servings: 8-12
- Preparation Time: 30
- 2 (8 1/2 ounce) packages corn muffin mix (I use Jiffy)
- 1 (8 ounce) can crushed pineapple (juice pack)
- 2 tablespoons brandy or rum
- 1 1/2 cups dried cherries, and (chopped) or golden raisins (chopped)
- 1 1/2 cups whipping cream
- 1 tablespoon packed brown sugar
- 1/2 cup chopped white semisweet chocolate chunks
- dried cherries (optional)
- white semisweet chocolate chunks (optional)
DIRECTIONS
- Grease and flour eight nonstick popover or giant muffin cups or two 9 x 1-1/2- or 8 x 1-1/2-inch round pans. 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.
- Line the large pans with waxed paper or parchment paper; set aside.
- Preheat oven to 350ยบ 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.
- lace 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.