Chocolate Toffee Trifle
Servings: 10
Ingredients
- 1 chocolate cake mix
- 1/2 cup coffee liqueur
- 2 cups fudge sauce
- 3 chocolate covered toffee candy bars broken into pieces
- 1 1/2 cups heavy whipping cream whipped & sweetened
- 1/3 cup sugar
- Hot Fudge Sauce
- 4 ounces German chocolate bar
- 1/2 ounce unsweetened chocolate
- 8 tablespoons butter
- 3 cups powdered sugar
- 1 2/3 cups evaporated milk
- 1 1/4 teaspoons vanilla
Instructions
- Prepare the cake according to the package directions for a 9x13 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 trifle 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.
- Assemble the trifle shortly before serving or it will get soggy.
- To make the 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.
Notes
NOTES : Duncan Hines Brownie Mix may be substituted for cake mix. I think it is really better.
1 (16 oz.) jar Fudge Sauce may be substituted for the homemade Hot
Fudge Sauce.
Chocolate covered Heath Bar Bits may be subsitiuted for the candy
bars.
Cool Whip may be substituted for the whipping cream. Recipe By: Paula Deen
Serving Size: 10
1 (16 oz.) jar Fudge Sauce may be substituted for the homemade Hot
Fudge Sauce.
Chocolate covered Heath Bar Bits may be subsitiuted for the candy
bars.
Cool Whip may be substituted for the whipping cream. Recipe By: Paula Deen
Serving Size: 10
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