Ingredients:
- 1
box Duncan Hines Chocolate cake mix (prepare as directed) for a 9 x 13-inch pan
- 1/2
cup
coffee liquor
- 2
cup
fudge sauce, or you can use 1 16-ounce jar of fudge sauce
- 3
Skor candy bars, broken into pieces
- 1 1/2
cup
fresh whipped cream, sweetened with 1/3 cup sugar
|
|
|
Directions:
|
|
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 Kahlua 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:
One 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
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 over Savannah Chocolate Cake (or your favorite sheet cake).
Yield: 10 servings
Preparation time: 15 minutes
Cooking time: 45 minutes
Ease of preparation: Easy
Recipe courtesy Paula Deen
|
|
Printable View
|
