Berry Cake With Marshmallow Creme Glaze Recipes

BERRY-MARSHMALLOW TRIFLE

Steps:

• In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2-1/2 cups whipped topping; set aside., Place half of cake cubes in a 3-qt. trifle bowl; spoon half of reserved pudding mixture over the top. Top with half of strawberries and marshmallows. Repeat layers. Top with remaining whipped topping; sprinkle with almonds. Chill until serving.

LEMONY MARSHMALLOW GLAZE

Steps:

• Heat milk and butter in a medium saucepan over medium heat. When mixture starts to steam, whisk in marshmallows and vanilla until completely melted. Whisk in lemon zest and juice; mixture should be bubbly.
• Whisk continuously for 2 minutes, making sure no burning or sticking occurs, until glaze coats the back of a spoon.

BERRY CAKE WITH MARSHMALLOW CREME GLAZE

Steps:

• Heat oven to 350ºF.
• Melt 2 Tbsp. butter; pour into medium bowl. Add egg, sour cream and 1/2 cup milk; whisk until blended. Combine baking mix and brown sugar in large bowl. Add sour cream mixture; stir just until blended. Gently stir in 1 cup raspberries. Pour into greased and floured 9-inch round pan.
• Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool 15 min. Run knife around edge of pan to loosen cake. Remove cake from pan to wire rack; cool completely.
• Transfer cake to serving plate. Beat marshmallow creme, remaining butter and remaining milk in large bowl with mixer until blended. Gradually add powdered sugar, mixing well after each addition; spread onto top of cake, allowing excess to drip down side. Top with blueberries and remaining raspberries just before serving.