Cornbread Cassata - B-H-G Recipe

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Cornbread Cassata - B-H-G
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Ingredients
11
Count
Nutrition
126
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  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 white 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 125.9 Kcal (527 kJ)
Calories from fat 72.44 Kcal
% Daily Value*
Total Fat 8.05g 12%
Cholesterol 46.02mg 15%
Sodium 53.38mg 2%
Potassium 102.13mg 2%
Total Carbs 10.51g 4%
Sugars 7.82g 31%
Dietary Fiber 0.37g 1%
Protein 2.34g 5%
Vitamin C 1.6mg 3%
Iron 0.2mg 1%
Calcium 48.4mg 5%
Amount Per 100 g
Calories 189.53 Kcal (794 kJ)
Calories from fat 109.06 Kcal
% Daily Value*
Total Fat 12.12g 12%
Cholesterol 69.28mg 15%
Sodium 80.36mg 2%
Potassium 153.74mg 2%
Total Carbs 15.82g 4%
Sugars 11.77g 31%
Dietary Fiber 0.55g 1%
Protein 3.52g 5%
Vitamin C 2.5mg 3%
Iron 0.3mg 1%
Calcium 72.9mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.1
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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