Chocolate Toffee Trifle Recipe - Cooking Index
Chocolate Toffee Trifle Recipe - Cooking Index
| 1 | Box chocolate cake mix | |
| = (Duncan Hines recommended) | ||
| 1/2 cup | 118ml | Coffee liqueur |
| 2 cups | 474ml | Hot Fudge Sauce - (listed below) |
| = (or 1 (16-oz) jar fudge sauce) | ||
| 3 | Chocolate covered toffee candy bars - broken into pieces | |
| 1 1/2 cups | 355ml | Heavy cream - whipped, and |
| Sweetened with | ||
| 1/3 cup | 65g / 2.3oz | Sugar |
| Hot Fudge Sauce | ||
| 1 | Bar German chocolate - (4 oz) | |
| 1/2 oz | 14g | Unsweetened chocolate |
| 8 tablespoons | 120ml | Butter - (1 stick) |
| 3 cups | 594g / 20oz | Powdered sugar |
| 1 2/3 cups | 394ml | Evaporated milk |
| 1 1/4 teaspoons | 6.3ml | Vanilla |
Prepare the cake according to the package directions for a 9 by 13-inch cake. Cool thoroughly.
Prick the entire top of the cake with a fork. Pour coffee liqueur over the cake and allow it to soak in. Wrap the cake with plastic and refrigerate for at least 3 hours. Slice the cake into 1-inch thick pieces.
Line the bottom of a large glass bowl with a single layer of cake. Pour 1/4 of the fudge sauce over the cake, top with 1/4 of the candy bar-bits then 1/3 of the whipped cream. Repeat layering 2 more times ending with fudge sauce and candy bits. Refrigerate until ready to serve.
To make the Hot Fudge Sauce: Melt the German chocolate with the butter in a saucepan over very low heat. Stir in the powdered sugar, alternating with evaporated milk and blending well. Stirring constantly, bring the mixture to a simmer over medium heat. Simmer until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla.
This recipe yields 10 servings.
Cook's Note: Assemble the trifle shortly before serving or it will get soggy.
Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1B22) - from the TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.