Sara Lee Pound Cake Tiramisu Food

POUND-CAKE TIRAMISU

Steps:

• In a large bowl, using an electric mixer, beat cream, cream cheese, and confectioners sugar until combined. In a small bowl, combine coffee and rum.
• In a 2-quart baking dish, lay half the cake slices in a single layer, trimming to fit. Brush with half the coffee mixture. Top with half the cream mixture and half the chocolate. Repeat. Dust top with cocoa powder. Cover and refrigerate at least 4 hours before serving.

FROZEN TIRAMISU CAKE

Steps:

• Line a loaf pan that the pound cake fits in with overhanging plastic wrap.
• Cut the pound cake horizontally into 4 slices. Stir the ground espresso together with the grated chocolate in a small bowl.
• Place the first slice of cake in the prepared loaf pan. Drizzle the cake with 2 1/2 tablespoons liqueur. Spread half of the coffee ice cream over the cake and top with 2 tablespoons of the chocolate and espresso mixture.
• Repeat the process above, this time using the chocolate ice cream. Then again, using the remaining coffee ice cream. Repeat one final time, using the vanilla ice cream and garnishing the top with the remaining chocolate and espresso mixture.
• Loosely cover the cake with the overhanging wrap. Place the cake in the freezer until hardened, about 4 hours.
• Remove from the freezer and unfold the plastic wrap from the top. Remove the cake form the pan and peel off the remaining plastic wrap. Slice and serve.

SARA-LEE-POUND-CAKE

Steps:

• Preheat oven to 325°F.
• Spray loaf pan.
• Mix all ingredients and put in pat at 325°F and bake about 1 hour or until inserted knife comes out clean.

TIRAMISU

Steps:

• 1. In a large mixing bowl, combine the pudding mix and one cup of evaporated milk, beat until smooth. Fold in one cup of whipped topping.
• 2. In a small bowl, combine water, remaining 1/2 cup evaporated milk and coffee granules, stir until dissolved. Stir in liqueur.
• 3. Place half of the lady fingers covering the bottom of an 8-inch baking dish, they can be broken to cover the whole bottom.
• 4. Drizzle half of the coffee mixture evenly over the ladyfingers.
• 5. Top with half of the pudding mixture and spread evenly, and half of remaining whipped topping. Dust with 2 tsp. of cocoa.
• 6. Top with remaining lady fingers. Drizzle with remaining coffee mixture.
• 7. Top with remaining pudding mixture and whipped topping. Dust with remaining 2 tsp. of cocoa.
• 8. Cover and refrigerate for at least 2 hours. Overnight would be better.
• 9. NOTE:
• 10. BECAUSE IT IS SO DIFFICULT TO FIND LADY FINGERS WHERE I LIVE, I USED SARA LEE'S POUND CAKE.
• 11. TO DUST THE TOP WITH COCOA POWDER, USE A FINE MESH STRAINER AND TAP OVER THE TIRAMISU.

"SARA LEE" POUND CAKE - COPYCAT

Steps:

• Preheat oven to 325º.
• Spray 8-1/2" Pyrex loaf dish with Pam. Cream butter with sugar on high speed of mixer for 5 minutes.
• Add 1 egg and then a little flour, beating 2 minutes.
• Add 2nd egg and half of remaining flour and beat 2 minutes.
• Add sour cream, rest of flour and extracts, beating 2 minutes.
• Spread batter evenly in dish.
• Bake for 65 minutes or until tester comes out clean.
• Remove from dish. Slice 1/2" thick.
• Be sure to slice before freezing loaf.
• Thaw to use within 6 months.