J. Marie Original Liqueur Cake Recipes

3 cups cold milk
2 pkg. Chocolate Instant Pudding
1 (8 oz.) Vanilla Whipped Topping
1 16 oz. J. Marie Chocolate Rum Cake cut into cubes
1 pt. (2 cups) strawberries

BEAT milk and dry pudding mixes in large bowl with wire whisk 2 minutes or until blended. Gently stir in 1 cup of the whipped topping.
PLACE pieces of the Chocolate Cake in 2-qt. serving bowl; top with layers of half each of the pudding mixture, whipped topping and strawberries. Repeat all layers.
REFRIGERATE at least 1 hour

Preheat grill. Melt butter (2 tablespoons) and slice cake. Using a pastry brush, coat both sides of cake with butter. Grill on both sides, about 3 minutes. Remove from grill. Cool slightly. To create sundaes: cut slices into bite-size pieces, fill a bowl with ice cream, add pound cake and drizzle with chocolate syrup, or place on a plate add, vanilla ice cream

CUT cake horizontally into two layers; place bottom layer on serving plate; top with 3/4 cup of the berries and lemon curd; cover with top cake layer. Top with whipped topping and the remaining berries; cover loosely.

REFRIGERATE at least 4 hours or up to 24 hours. Store leftovers in refrigerator.

Vanilla Custard, 2 cups whole milk, 1/4 cup granulated sugar, 1 vanilla bean, scraped, 4 large egg yolks.

In a 2-quart heavy saucepan bring 2 cups of the milk,2 tablespoons of the sugar, and the scraped vanilla beanto a boil over medium heat. In a large bowl, whisk together the egg yolks and remaining 2 tablespoons of sugar. Slowly pour 1 cup of the hot milk mixture, whisking constantly, into the egg yolk-sugar mixture. (Do not pour the entire yolk-sugar mixture into the boiling milk mixture, as it will curdle the eggs.) Whisk in the remaining milk. Pour the milk-yolk mixture into the saucepan and cook over medium heat, stirring constantly, until the mixture coats the back of a spoon. Do not boil.
LAYER: J. Marie Vanilla Butter Rum cake, vanilla custard, strawberries, whipped cream.