Last month I was in butter cake overdose mode. 
After the third or so cake for the month (we had lots of guests, dinners, etc.) I was trying to figure out what to do with some leftover cake and decided to attempt a stylized trifle-like dessert. I sliced up some of the butter cake and layered it with chopped ripe mangoes, whipped cream with some added sugar (do not overwhip, you want it still a bit runny)… you can add liquor of some kind if you want this to have a little zing. Use nice clear glasses or dessert vessels – the ones in the photo were a little too big for individual servings. Serve well-chilled.
There was still some cake and whipped cream 
left over so I rummaged around the pantry and found a can of apricots in syrup and made some trifles with that. I added some of the sweet flavored syrup to the whipped cream for added flavor. Both desserts were quite good and nearly effortless to make. If you happened to have frozen raspberries in your freezer, you could stick them in a blender with sugar syrup to make a raspberry sauce to add to these trifles for more color. Something to keep in mind when you have leftover butter cake…
2 Responses
You must have bought a lot of Vargas butter cake, MM. Otherwise, it would have been easily snorted! I love your trifle idea. Good to put in strawberries too and then a drizzle of melted Toblerone to serve.
Yep, I second Gigi, I tried crumbled Cream-Os, without the filling (better than Oreos), strawberries, cream. Works great, too, with ripe mangoes and chocolate sprinkles on top.