Cornbread Cassata - B-H-G - corn muffin

Method

• NOTE:.
• The egg and milk are estimates, depending on which mix you use.
• Follow your mix directions.
• Grease and flour eight nonstick popover or giant muffin cups or two 9" or 8" round pans.
• Line the large pans with waxed paper or parchment paper; set aside.
• Preheat oven to 350 degrees F.
• Prepare each muffin mix according to package directions except stir 1/2 can of the pineapple into the batter of each mix along with the milk and egg.
• Spoon a scant 1/2 cup batter into each popover or muffin cup* or spread batter into prepared 8- or 9-inch pans using 1 pan for each mix.
• Bake for 20 minutes for popover pans, giant muffin pans or 9-inch pans (20 to 22 for 8-inch pans) or until a toothpick inserted near the center comes out clean.
• Let cool in pans on a wire rack for 5 minutes for popover or muffin pans and 10 minutes for larger pans.
• Remove cakes from pans and remove paper.
• Cool thoroughly.
• Meanwhile, CAREFULLY heat brandy or rum over low heat until warm.
• Add dried fruit and let stand 20 minutes; drain off excess liquid, if necessary.
• In a chilled, large mixing bowl beat whipping cream and brown sugar with chilled beaters of an electric mixer on medium speed until soft peaks form.
• Fold in fruit mixture and chocolate chunks.
• Cover and refrigerate until ready to use.
• For individual cakes:.
• If necessary, trim rounded tops so inverted cakes will be flat.
• Split cakes horizontally.
• Place one layer on a dessert plate.
• Top with some of the whipped cream mixture, the cake top and more whipped cream mixture.
• If desired, garnish with additional cherries and white chocolate chunks.
• For large cakes:.
• Place one cake layer on a serving platter; spread top with half of the whipped cream mixture.
• Top with remaining cake and remaining whipped cream mixture.
• Serve within 30 minutes or, cover and chill for up to 8 hours.
• Top with additional fruit and chocolate, if desired.
• *NOTE:.
• You have enough batter to make 8 individual cakes.
• If you don't have two popover or giant muffin pans, refrigerate remaining batter while first batch bakes.
• Cool pans; wash and prepare pans as above to bake the remaining two cakes.