Butterscotch-Spice Trifle Recipe
"Want something big for your Thanksgiving dessert buffet? This layered trifle recipe is a showstopper. Thin layers of spice cake give the old-fashioned trifle a modern look, but you can also cut the layers into large cubes if you prefer. However you prepare it, refrigerate the trifle at least four hours so that the layers of cake and custard can meld. Or make it a day in advance and top with the remaining whipped cream (step 6) just before serving...."
INGREDIENTS
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3/4 cup packed light brown sugar
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1/4 cup cornstarch
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1/4 teaspoon salt
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2 1/2 cups half-and-half
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4 large egg yolks
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3 tablespoons butter
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2 teaspoons vanilla extract
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1 cup butter, softened
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2 cups granulated sugar
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3 large eggs
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3 1/4 cups all-purpose flour, plus more for pans
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon ground allspice
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1/2 teaspoon salt
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1/4 teaspoon ground cloves
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1 1/2 cups whole buttermilk
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1 teaspoon vanilla extract
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3 cups heavy cream
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2 teaspoons vanilla extract
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1/2 cup plus 2 Tbsp. unsifted powdered sugar
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1 cup heavy cream
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Ground cinnamon
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