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Chocolate Toffee Trifle Recipe by Paula Deen

Easy Level
30 MIN 20 Prep + 10 Cook
Servings
$ /Serving
Print
Easy Level
30 MIN 20 Prep + 10 Cook
10 Servings
$ /Serving

Chocolate Toffee Trifle Recipe by Paula Deen

Easy Level
30 MIN 20 Prep + 10 Cook
10 Servings
$ /Serving

Ingredients

  • 1 1/2 cups fresh whipped cream, sweetened with 1/3 cup sugar
  • 3 bars toffee candy bars, broken into pieces
  • 1/2 cup coffee liqueur
  • 1 box chocolate cake mix, (for a 9x13 cake, prepare as directed)
  • 1 (4 oz) bar German chocolate
  • 1/2 oz unsweetened chocolate
  • 8 tablespoons butter
  • 3 cups powdered sugar
  • 1 2/3 cups evaporated milk
  • 1 1/4 teaspoons vanilla

Preparation

Prepare cake according to package directions. Pour into a 9 x 13-inch pan. Cool thoroughly. Pierce holes over the entire top of the cake with a fork. Pour coffee liqueur over the cake, allowing it to soak in. Cover with plastic wrap and refrigerate at least 3 hours. In a glass trifle bowl, layer ingredients beginning with a one-inch layer of cake, 1/4 of the fudge sauce, 1 candy bar, and 1/4 of the whipped cream. Repeat layering 2 more times ending with candy bar and fudge sauce. Refrigerate until ready to serve. Left over cake can be frozen.

 

Cook's Note: Assemble the trifle shortly before serving or it will get soggy.

 

Hot Fudge Sauce:

 

Melt chocolate and butter in saucepan over very low heat. Stir in powdered sugar, alternating with evaporated milk, blending well. Bring to a boil over medium heat, stirring constantly. Cook and stir until mixture becomes thick and creamy, about 8 minutes. Stir in vanilla; serve warm.

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