Death By Chocolate Trifle Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool 5 minutes. Use fork to poke cake all over.
• Drizzle liqueur over cake. Cover and refrigerate at least 2 hours but no longer than 12 hours.
• Meanwhile, make chocolate mousse as directed on box. Cover and refrigerate until cake is ready.
• To assemble, crumble one-fourth to one-third of cake into bottom of very large trifle or punch bowl. I like to use a punch bowl, which is typically much bigger than your typical trifle bowl.
• Add a layer each of chocolate mousse, whipped cream and crushed candy. Repeat until you have 3 to 4 layers. Cover and refrigerate until ready to serve.

Steps:

• Prepare brownies according to package directions. Let cool.
• Mix pudding according to package directions.
• In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
• Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.
• Refrigerate. Best if made the day before you serve it.

Steps:

• Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
• When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
• Let cool.
• Meanwhile prepare the pudding or mousse.
• Tear or crumble the cake into pieces.
• In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
• Repeat layers ending with chopped candy bars on top.
• Chill well.

Steps:

• To prepare the grilled strawberries, preheat an outdoor grill over high heat. Place the halved strawberries, lemon juice, and sugar in a medium-size bowl. Toss until the strawberries are fully coated and then place them in a nonstick grill pan. Cook for 5-6 minutes, tossing constantly. Place the berries back into the bowl and add the strawberry preserves. Mix until evenly combined. Cover with plastic wrap and refrigerate for 2 hours, or until completely cold. To prepare the pudding, whisk together the milk, coffee, and the packages of instant pudding in a large bowl until the mixture is thick. Fold in half of the whipped topping until fully incorporated. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely cold. Use a large trifle bowl to assemble the trifle. Place 1/3 of the chocolate cake pieces into the bowl followed by 1/3 of the pudding mixture, 1/3 of the grilled strawberries, and 1/3 of the remaining whipped topping. End with 1/3 of the crushed Oreos. Repeat this process 2 more times, finishing with the whipped topping and crushed Oreos. Refrigerate until ready to serve.

Steps:

• mix cake with eggs, applesauce and water and bake according to directions in 13x9 in pan.
• cool 5 minutes then poke holes with a fork all over the cake and pour your choice of liquid over the top.
• cool 15 minutes and then refrigerate until completely cool.
• prepare pudding (or mousse) with milk
• cut cake into cubes and place them in the bottom of the trifle dish (you will probably only use 1/3 of the cake now).
• spread half of the pudding over cake and half of the whipped cream over the pudding. sprinkle with half of the heath.
• repeat layers, ending with heath.
• refrigerate 3 hours or overnight.

Steps:

• Bake cake in 9x13 inch pan according to the manufacturers instructions. (In the ingredients list I put as per my Pillsbury Moist Supreme Devil's Food cake mix instructions --1 1/4 cup water, 1/2 cup of oil, and 3 eggs. Recipe Zaar would not allow the recipe to be published without putting those measurements in the ingredients list. Betty Crocker or Duncan Hines mixes might be different. Just follow the back of your box, whichever brand you use!).
• While the cake is baking, prepare the instant pudding according to instructions on box, set aside to chill.
• When the cake comes out of the oven, pour the chocolate syrup over the top of the entire cake.
• Using a fork, crumble the cake into small pieces.
• In a large clear bowl (or truffle bowl), put a layer of cake on the bottom, then cover with a layer of pudding.
• Then spread a layer of whipped topping, then sprinkle some of the crushed candy bars.
• Repeat the layers to the top of the bowl, ending with toffee bar pieces on top.
• Refrigerate until serving time.