To make Paula Deen’s raspberry and sherry trifle, prepare 1 18 1/2-ounce packaged cake mix as directed in a 13-by-9-inch baking pan. Replace 1/2 cup of the water with an equal amount of dry sherry. Allow the cake to cool completely, and then cut it into large 1 1/2-inch pieces.
Combine 7 egg yolks, 3/4 cup granulated sugar and 1 cup sherry in a double boiler, and whisk to combine them. Bring water to a simmer in the bottom pan of the double boiler, and stir the custard mix in the top pan for approximately eight minutes over medium heat. When the consistency of the custard is similar to mayonnaise, remove the custard from the heat, and allow it to cool. Whip 2 cups whipping cream with 2 tablespoons confectioner’s sugar. Combine half of the whipped cream with the cooled custard.
To assemble the trifle, layer one-third of the cake pieces in a trifle bowl, followed by one-third of the raspberries and one-third of the custard. Continue layering until all the ingredients are used, and top the trifle with the remaining whipped cream. Use a rubber spatula to completely cover the custard with the whipped cream. Chill the trifle in the refrigerator for a minimum of four hours before serving, and garnish it with raspberries and mint, if desired.