Photo: Chocolate Toffee Trifle Recipe
Ingredients
- 1 box chocolate cake mix (recommended: Duncan Hines)
- 1/2 cup coffee liqueur
- 2 cups fudge sauce, recipe follows, or 1 (16-ounce) jar fudge sauce
- 3 chocolate covered toffee candy bars, broken into pieces
- 1 1/2 cups heavy cream whipped and sweetened with 1/3 cup sugar
Directions
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.
Cook's Note: Assemble the trifle shortly before serving or it will get soggy.
Hot Fudge Sauce:
- 1 (4-ounce) bar German chocolate
- 1/2-ounce unsweetened chocolate
- 8 tablespoons (1 stick) butter
- 3 cups powdered sugar
- 1 2/3 cups evaporated milk
- 1 1/4 teaspoons vanilla
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.
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By JetCtyWmn
Charlotte, NC
on December 13, 2012
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Spectacular Presentation, superb taste! This is very easy to make and well worth the time. Don't buy hot fudge sauce, make this recipe! I made a double batch of the hot fudge and whipped cream. I made a batch of brownies and I added the brownies in the middle of the trifle. This was a perfect amount to partially fill up the punch bowl that I used.
It's almost like a Hot Fudge Cake in the form of a trifle. Everyone loves a hot fudge cake! Great work Paula!
By 14974
Orlando, Fl
on March 03, 2012
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The coffee liquor does the trick. Not too sweet, as I used a bit less powdered sugar.
By omal2128_11867799
sandusky, OH
on January 06, 2012
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OMG this is the most dessert fantastic recipe. Tastes even better if Bailey's Irish Cream is used rather than cofee liquer. This recipe is the favorite of my friends and family.
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