Crown Jewel Layer Cake Recipes

CROWN JEWEL CAKE

Steps:

• Prepare the first three colors of jello using 1 cup boiling water and 1/2 cup cold water for each box.
• Pour each color into an 8-inch square pan and chill overnight; cut into cubes the next day.
• The following day:.
• Dissolve the lemon Jell-O and sugar in 1 cup boiling water; stir in pineapple juice.
• Chill until slightly thickened, about 45 minutes.
• Prepare both envelopes of whipped topping as directed; blend into slightly thickened Jell-O.
• Fold in Jell-O cubes.
• Spoon into a 9-inch spring-form pan; chill overnight.
• To release from pan, run knife around pan and unlatch.
• **use both packages of Dream Whip. I could not remember the size of the packages. It may be more than 1 3/4 cups. Use it all.

BLACK-AND-WHITE LAYER CAKE

Steps:

• Make the cake: Preheat the oven to 325 degrees F. Butter two 8-inch-round cake pans and dust with cocoa powder, tapping out the excess. Combine the butter, milk and 1/2 cup water in a saucepan and bring to a simmer. Transfer to a large bowl, add the cocoa powder and granulated sugar and whisk until smooth. Let cool slightly, about 5 minutes.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the eggs and vanilla into the cocoa mixture, then stir in the flour mixture in two additions until just combined (it's OK if there are a few small lumps). Divide the batter between the prepared pans; tap the pans against the counter to remove any air bubbles. Bake until a toothpick inserted into the centers comes out with a few moist crumbs, about 35 minutes. Let cool 10 minutes in the pans, then run a knife around the edges and invert onto a rack to cool completely.
• Make the frosting: Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; let cool. Beat the butter and salt in a large bowl with a mixer on medium speed until fluffy, about 3 minutes. Beat in the melted white chocolate until combined. Gradually beat in the confectioners' sugar until smooth and fluffy; beat in the vanilla. (If the frosting is too soft to spread, chill about 15 minutes.)
• Place one cake layer on a platter and spread with one-third of the frosting. Top with the second cake layer; cover the whole cake with the remaining frosting. Top with shaved white and dark chocolate.

CROWN JEWEL DESSERT

Steps:

• prepare the three flavors of gelatin separately, using l cup boiling water and 1/2 cup cold water for each.
• Pour each flavor into an 8 inch square pan.
• Chill until firm or overnight.
• Then combine the lemon gelatin, sugar and remaining l cup boiling water; stir until gelatin and sugar are dissolved.
• Stir in pineapple juice.
• Chill until slightly thickened (about l hr. l5 minutes.) Meanwhile mix the crumbs and melted butter; press into bottom of 9 inch spring form pan (I buy ready made graham crusts).
• Cut the firm gelatins into 1/2 inch cubes.
• Then prepare whipped topping mix as directed on package,blend with lemon gelatin.
• Fold in gelatin cubes.
• Pour into pan.
• Chill at least 5 hours or overnight.
• If desired, spread additional prepared whipped topping or whipped cream on top and sides.
• (This makes two if you use store bought crusts).
• ---------CROWNJEWEL CHEESE DESSERT----- Prepare Crown Jewel dessert, subsituting cream cheese for the whipped topping.

CROWN JEWEL CAKE

Steps:

• Prepare jewels: In shallow pans, prepare orange, cherry, lime Jell-O. In each pan add 1 cup boiling water, 1 flavor of Jell-O, and 1/2 cup of cold water. Stir and dissolve Jell-O in each pan. Chill overnight.
• Prepare cake: Over medium heat, mix pineapple juice, sugar, lemon Jell-O until Jell-O dissolves. Then add 1/2 cup cold water. Chill for about 1-2 hours until mixture is syrupy.
• Meanwhile, line a large springform pan with the lady fingers--bottom and sides. Place the lady fingers "standing up" around the side of the pan for best presentation. Then cut the "jewel" Jell-O trays into smallish cubes and set aside. Add heavy cream to the lemon Jell-O mixture. Fold in the "jewels." Then pour into the springform pan. Chill overnight. Serve cold.

CROWN JEWEL DESSERT

Steps:

• Prepare lime, orange and 1 package strawberry gelatin separately as directed on package, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor gelatin into separate 8-inch square pan sprayed with cooking spray. Refrigerate 4 hours or until firm.
• Add remaining boiling water to remaining dry strawberry gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in remaining cold water. Refrigerate 45 min. or until slightly thickened.
• Cut gelatin in each square pan into 1/2-inch cubes. Add 1-1/2 cups of each flavor gelatin to thickened strawberry gelatin in bowl along with half the COOL WHIP; stir gently until blended. Pour into 9x5-inch loaf pan sprayed with cooking spray. Refrigerate 4 hours or until firm. Meanwhile, refrigerate remaining gelatin cubes and COOL WHIP until ready to use.
• Unmold dessert onto plate; top with remaining COOL WHIP.