Type what you have

Ingredients

• ✓ sponge cake
• fruit cocktail
• port wine flavored gelatin mix
• custard powder
• sugar
• milk

Instructions

1. 1 Place the cake in a glass serving bowl and cover with the canned fruit. Prepare gelatin according to package instructions and pour over fruit and cake.
2. 2 Combine custard powder and sugar in a small saucepan over medium heat. Stir in milk and cook until thick and creamy. Pour over sponge cake mixture. Chill until set.

By Karen

Ingredients

• ✓ sponge cake
• strawberry jelly
• strawberry flavored gelatin
• vanilla pudding
• heavy cream
• bittersweet chocolate

Instructions

1. 1 Slice cake and spread pieces with jelly. Sandwich pieces of cake together and arrange in the bottom of a glass trifle or serving bowl. Prepare gelatin according to the package directions and pour over cake. Refrigerate until set, about 2 hours.
2. 2 Pour prepared pudding over set gelatin. In a medium bowl, whip cream until stiff peaks form; spread over pudding. Sprinkle with chocolate and chill in the refrigerator until ready to serve.

By Andi

Ingredients

• ✓ sponge cake
• vanilla syrup
• blueberry
• strawberry
• whipped topping

Instructions

1. 1 Drizzle vanilla syrup over top of sponge cake. Let soak for 5 to 10 minutes.
2. 2 Arrange blueberries on top of cake, then place strawberries on top of blueberries. Finish by generously spreading whipped topping over fruit.
3. 3 Serve immediately or chill in the refrigerator (no more than 2 to 3 hours) until ready to eat.

By Mayelle

Ingredients

• ✓ sponge cake
• coffee
• brandy
• mascarpone cheese
• confectioners sugar
• cocoa powder

Instructions

1. 1 Cut the cake in half lengthwise to make two layers. Combine the coffee and brandy. Sprinkle enough of the coffee mixture over the bottom cake layer to moisten it well, but not soak it.
2. 2 Beat together the mascarpone and the confectioners' sugar until fluffy. Spread half the cheese mixture over the bottom cake layer. Top with remaining cake layer and spread remaining cheese on top. Dust liberally with sifted cocoa. Refrigerate 2 hours before serving.

By Michelle

Ingredients

• ✓ sponge cake
• strawberry gelatin
• wine
• fruit cocktail
• vanilla pudding mix
• whipped topping

Instructions

1. 1 In a large glass bowl, combine the gelatin and 2 cups boiling water. Mix until dissolved.
2. 2 Mix together the wine, reserved fruit cocktail syrup and enough cold water to equal 1 3/4 cups. Add to gelatin and mix well.
3. 3 Add cubed cake and fruit to mixture; stir and refrigerate 4 to 5 hours.
4. 4 Prepare custard according to packaging to equal 2 cups. Pour over gelatin mixture and refrigerate. Top with whipped topping before serving.

By Sheila Wadden

Ingredients

• ✓ sponge cake
• raspberry jam
• raspberry
• heavy cream
• egg yolk
• sugar
• heavy cream
• almond

Instructions

1. 1 Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
2. 2 Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
3. 3 While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.
4. 4 Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.

By Polly Welby

Ingredients

• ✓ sponge cake
• sugar
• water
• espresso
• coffee flavored liqueur
• espresso bean
• espresso ice cream
• coffee ice cream

Instructions

1. 1 In a small saucepan over medium heat, combine sugar and water. Bring to a boil, then remove from heat and stir in espresso and coffee liqueur. Let cool completely.
2. 2 Split the sponge cake in half horizontally to make two layers. Place bottom layer in a serving dish. Brush with 3/4 cup coffee syrup. Sprinkle 2 tablespoons ground espresso evenly over surface of cake. Beat the espresso ice cream with the paddle attachment of an electric mixer until spreadable. Spread over bottom cake layer. Place the top cake layer over the ice cream. Brush with remaining coffee syrup. Place in freezer 30 minutes.
3. 3 Beat the coffee ice cream until spreadable. Spread the ice cream over the frozen cake, and swirl to make pretty. Return cake to freezer until firm.

By Anonymous