Cornbread Cassata - B-h-g

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 (8 1/2 ounce) packages jiffy corn muffin mix
• 2 eggs
• 1/2 cup milk
• 1 (8 ounce) can crushed pineapple in juice
• 2 tablespoons brandy or 2 tablespoons rum
• 1 1/2 cups dried cherries or 1 1/2 cups golden raisins, chopped
• 1 1/2 cups whipping cream
• 1 tablespoon packed brown sugar
• 1/2 cup chopped chocolate pieces
• dried cherries (optional)
• chopped chocolate pieces (optional)

Recipe

• 1 note:.
• 2 the egg and milk are estimates, depending on which mix you use. follow your mix directions.
• 3 grease and flour eight nonstick popover or giant muffin cups or two 9" or 8" round pans.
• 4 line the large pans with waxed paper or parchment paper; set aside.
• 5 preheat oven to 350º f.
• 6 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.
• 7 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.
• 8 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.
• 9 let cool in pans on a wire rack for 5 minutes for popover or muffin pans and 10 minutes for larger pans.
• 10 remove cakes from pans and remove paper. cool thoroughly.
• 11 meanwhile, carefully heat brandy or rum over low heat until warm.
• 12 add dried fruit and let stand 20 minutes; drain off excess liquid, if necessary.
• 13 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.
• 14 fold in fruit mixture and chocolate chunks.
• 15 cover and refrigerate until ready to use.
• 16 for individual cakes:.
• 17 if necessary, trim rounded tops so inverted cakes will be flat. split cakes horizontally.
• 18 place one layer on a dessert plate.
• 19 top with some of the whipped cream mixture, the cake top and more whipped cream mixture.
• 20 if desired, garnish with additional cherries and chocolate chunks.
• 21 for large cakes:.
• 22 place one cake layer on a serving platter; spread top with half of the whipped cream mixture.
• 23 top with remaining cake and remaining whipped cream mixture. serve within 30 minutes or, cover and chill for up to 8 hours.
• 24 top with additional fruit and chocolate, if desired.
• 25 *note:.
• 26 you have enough batter to make 8 individual cakes.
• 27 if you don't have two popover or giant muffin pans, refrigerate remaining batter while first batch bakes.
• 28 cool pans; wash and prepare pans as above to bake the remaining two cakes.