Cherry Trifle Cake

This is my first time ever heard this kind of cake. I have never ever tried this one yet, but just the heck of it I’m going to try to bake it when I have the time. That’s my idea, instead of buying the one that already cooked, I’d rather try to make of my own. Truthfully that’s the only way I can learn something new for trying. Anyway this cake looks good and hopefully it’ll taste good when I try to bake it. You know there are certain foods that it taste better than it looks. I am not quitter though, when I try to bake something and if I won’t do it right the first time, I just keep trying until I did it they way supposed to be. If you are interested to try to bake this cake, I included the recipe here:





Ingredients:

1/2 cup cherry or orange juice*
1 6-ounce carton (2/3 cup) cherry-vanilla or desired flavor yogurt
1 9-1/2-inch tart-shaped sponge cake or 8 individual sponge cakes or shortcakes
1/4 of an 8-ounce container frozen whipped dessert topping, thawed
2 cups fresh light or dark sweet cherries, such as Rainer or Bing


Steps:
1. Place cake(s) on a serving platter; sprinkle with juice. Set aside.

2. In a small mixing bowl stir together whipped topping and yogurt; spread onto cake(s). Cover and chill for up to 2 hours.

3. Before serving, remove stems from cherries; halve and remove pits. Arrange cherries, cut side down, on top of the yogurt mixture. Makes 8 servings.

4. Make-Ahead Tip: Spread yogurt mixture over cake. Cover and chill for up to 2 hours. Add cherries before serving.

5. *Note: If you wish to put some sherry in a cherry dessert, substitute 2 to 4 tablespoons of cream sherry for an equal amount of the fruit juice.