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Lucky Leaf Layers of Love Strawberry-Choco Trifle

February 2, 2012 By 11 Comments

Lucky Leaf wanted me to try out one of their Valentine’s Day inspired recipes. I decided to try their Layers of Love Cherry-Choco Trifle. I didn’t have all the right ingredients so I substituted a few things. We used my cherry pie filling to make slow cooker cherry crisp last week. So I substituted strawberry instead of cherry. I also only had red cake so I used that instead of chocolate and didn’t have chocolate pudding so I used cheesecake pudding.

They also have a few other recipes for a special treat for Valentine’s Day. You can see videos on their Facebook page.

This recipe turned out to be a big hit! I took the girls in my family to see Disney on Ice tonight and when I got home the entire Trifle was GONE! I saw the empty bowl and asked my husband if the rest was put away in a smaller bowl. Nope, it was all eaten. Craziness!

I need to do a giveaway but don’t want to close up this post, so I will be doing a separate post next with my giveaway and more about Lucky Leaf’s Valentine’s day recipes.

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Lucky Leaf Layers of Love Strawberry-Choco Trifle Recipe

Yield: 12-14 servings

Lucky Leaf Layers of Love Strawberry-Choco Trifle Recipe

Ingredients

  • 1 18.25-ounce package red velvet cake mix, prepared (original recipe called for chocolate)
  • 1 4-serving size package instant cheesecake pudding mix, prepared (original recipe calls for chocolate)
  • 2 21-ounce cans LUCKY LEAF ® Regular or Premium Strawberry Pie Filling (original recipe calls for cherry)
  • 2 cups frozen whipped topping,thawed
  • Chocolate curls (optional)

Instructions

  1. Preheat oven to 350°F.
  2. Prepare cake mix according to package directions and bake in a 13”x9” baking pan. Let cake cool completely and cut into 1-inch cubes.
  3. Prepare pudding mix according to package directions. Chill at least 30 minutes. Place half of cake cubes in a 3- to 4-quart trifle bowl. Spoon one can of the LUCKY LEAF Strawberry Pie Filling over cake; spread 1 cup pudding over strawberries and top with half of whipped topping. Repeat layers.
  4. Top with chocolate curls, if desired. Cover and chill at least 1 hour.
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Cranberry Cake #Recipe

January 4, 2012 By 6 Comments

This is a family favorite recipe. It’s made for every family gathering in the winter. I really should take a few bags of cranberries to freeze so we can have the cake at other times of the year as well. This cake has the sour taste of the cranberries and the sweet taste of the syrup and it’s a great combination. You probably won’t use all the sauce in your first sitting. We normally leave it in the sauce pan we make it in, cover with plastic wrap and refrigerate. That way when you want more you just take the pan out and heat it up again on the stove.

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Cranberry Cake Recipe

Cranberry Cake Recipe

Ingredients

    Cake
  • 3 T butter
  • 1 C sugar
  • 1/2 C water
  • 1C carnation evaporated milk
  • 2 C flour
  • 2 t. baking soda
  • 1 t. salt
  • 2 C fresh cranberries
    • Sauce
  • 2 C butter
  • 4 C sugar
  • 2 C carnation evaporated milk
  • 4 t vanilla

Instructions

    For the Cake:
  1. Preheat oven to 350.
  2. Cream together the butter and sugar
  3. Add water and evaporated milk.
  4. Mix in the flour, baking soda, and salt.
  5. Fold in the cranberries.
  6. Bake for 35 minutes or until toothpick inserted in middle comes out clean.
    7. For the Sauce:
  7. Melt butter in sauce pan.
  8. Add in sugar, evaporated milk, and vanilla.
  9. Bring to a boil for 1.5 minutes, stirring constantly.
  10. Pour over your individual slice of cake and enjoy.
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Easy Valentine’s Day Petits Fours

February 10, 2011 By 13 Comments

Valentine's Day treat

Looking for something quick and easy to take to a Valentine’s Day party? How about some Petits Fours? Those little cakes always look like you spend hours on them. Mine are very simple and you can make them more elaborate by adding more decorations.

Ingredients:

  • 16 oz Pound Cake
  • Wilton Candy Melts
  • Frosting

Directions:

  1. Cut your pound cake in half lengthwise and then cut into 1″ cubes or use cookie cutter to cut shapes
  2. Melt your Wilton candy melts according to package directions.
  3. Place your cut pieces of cake on a cooling rack over a cookie sheet that is covered in wax paper. Pour your melted candy over the cake. Tap the pan to even it out.
  4. Let cakes harden
  5. Use your frosting to make a little rosette on top of the cake.
  6. I used a heart shaped candy mold to make the little hearts and stuck them in the frosting. Wilton also sells a heart shaped pick candy mold, which is what I wanted to buy, but they were out of them at the store. The pick would work better because my little hearts kept falling over.

Valentine's Day Petits Fours

Filed Under: Recipes, Valentine's Day Tagged With: , ,

Wordless Wednesday: 50th Anniversary Cake

December 1, 2010 By 6 Comments

50th,cake
50th,cake

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$20 Cold Stone Gift Card Giveaway #contest @coldstone_corp

November 25, 2010 By

coldstone

Another awesome vendor at the Blogger’s Brunch was Cold Stone! They also gave out two gift cards. This time I am keeping one for myself, sorry! They were there with their new Signature Ice Cream Cakes. Let me tell you, YUM!

coldstone,cake I tried the cake batter layers cake. I’m not the biggest fan of their cake batter ice cream, but in the cake it was just yummy!  Other flavors are:

  • Quilted Caramel
  • Midnight Delight
  • Cookie Dough Delirium
  • Cookies & Creamery
  • Strawberry Passion
  • Cake Batter Confetti

They have a few other flavors but they are only at certain locations.

Win It:

Your Winner

(confirmed)

Author: Rachel
Comment:
I had turkey and dressing with sweet potatoes

One of my lucky readers will win a $20 Cold Stone Gift Card

Mandatory Entry

Tell me what you are eating (or ate) for Thanksgiving.

Extra Entries

  • Watch the video in this post
  • Like Global Resort Homes on Facebook (if you post on their wall that Paula from Frosted Fingers sent you, you’re entered to win a free week’s stay. See this post for details)
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  • Follow Frosted Fingers on Twitter
  • Tweet about this contest once every 24 hrs. Please include @frostedfingers. You can use this:

Come share Thanksgiving with @frostedfingers; win a $20 Cold Stone Gift Card http://frostedfingers.com/2010/11/coldstone-giveaway/

  • Become a Google Friend Connect Follower (on the right)
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Giveaway is open to US readers only. It will close 12/9/10. A big thank you to Cold Stone Creamery for supplying me with the gift cards. This post was not compensated. Winner will be selected by the And The Winner Is plugin. Winner will be posted here on Frosted Fingers and notified by email. Winner will have 48 hours to claim the prize.

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Duncan Hines Decadent Cake Mixes Review

October 5, 2010 By 4 Comments

Duncan Hines,cake

Duncan Hines has come out with a new line of cakes and glazes called Decadent Cakes and Amazing Glazes. I was given the opportunity to review the Apple Caramel cake and the Triple Chocolate cake. I have not had the opportunity to try the chocolate cake yet. The first week of home school featured the letter A. What better way to learn A then with an Apple cake?!

Duncan Hines,Cake

The box mix comes with two packets. You mix them in two separate bowls to make the caramel and the cake.  You then glop the caramel all over the cake mix in the pan and swirl it in with your knife. You can see the hunks of apple in the mix above.

We really enjoyed this cake. It was moist and tasted more like an apple bread than cake. It’s a nice cake for a chilly fall day. I loved the caramel swirls. (I’m a huge caramel fan!)

Buy It:

You can purchase Duncan Hines Decadent Cakes and Amazing Glazes at your local grocery store. If you’d like to try them out, click that link and get a coupon for $1 off!

This post was written for Family Review Network & Duncan Hines who provided the complimentary product for review in exchange for my honest opinion.

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