| 12 lb unsalted butter at room temperature | | 1 1/2 cup all-purpose flour | | 1 1/4 cup sugar | | 4 lrg eggs | | 1/2 cup cocoa powder | | 1 tsp baking powder | | 1 pch salt | | 1 tsp pure vanilla extract | | 2 x recipes Fresh Cranberry Compote II (see recipe) | | 1 x recipe Chocolate Pastry Cream (see recipe) | | 1 cup heavy cream whipped | | Chocolate shavings for garnish |
| | Preheat the oven to 350 degrees. Butter and flour a 9- by 5- by 3-inch loaf pan. | | In the bowl of an electric mixer, combine the remaining butter and sugar. On medium speed, cream the mixture until smooth. Add the eggs , one at a time and beat until smooth. | | Sift the remaining flour, cocoa powder, baking powder, and salt . Add one third of the flour mixture to the creamed mixture at a time, beating after each addition. Add the vanilla and mix well. | | Pour the batter into the prepared pan and bake until it springs back when touched, about 50 minutes. Remove from the oven and cool slightly in the pan. Remove from the pan and cool completely on a wire rack . | | Slice the cake into 1/2-inch slices. | | To assemble, spread 1 cup of the Chocolate Pastry Cream over the bottom of a large, deep glass trifle bowl. Top the cream filling with some of the chocolate pound cake. Spoon some of the Cranberry Compote over the cake. Spread 2 cups of the Chocolate Pastry cream over the cranberries . | | Spread the whipped cream over the top and garnish with chocolate savings. Spoon the trifle into individual serving plates and serve. | | This recipe yields 10 to 12 servings. |
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