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Chocolate Toffee Trifle

By Paula Deen


Difficulty: Easy

Prep time: 1 hour (plus 3 hours in refrigerator)

Cook time: 1 hour

Servings: 8-10



  • 1 1/2 cups fresh whipped cream, sweetened with 1/3 cup sugar
  • 3 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


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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