Devils Trifle Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and flour a 13-by-9-inch baking pan. In a large bowl, sift together the flour, sugar, cocoa, baking soda, salt and baking powder. Add the buttermilk, oil and vanilla. Stir until just combined. Add the coffee and mix well. Pour into the pan and bake until a toothpick comes out clean, about 40 minutes.
• Cool the cake completely. Crumble the cake into medium chunks, cover, and then set aside.
• For the pudding: In a large saucepan set over medium heat, combine the cocoa, sugar, cornstarch and salt, and mix well. Whisk in the milk. Stir constantly with a wooden spoon while the mixture comes to a low boil and thickens, 7 to 9 minutes. Reduce the heat to very low. Stir a couple tablespoons of the hot mixture into the egg yolks, then stir the egg yolks back into the hot mixture to temper. Stir constantly until the mixture thickens to the consistency of pudding, 3 to 4 minutes. Remove from the heat and stir in the vanilla. Place plastic wrap directly on the surface of the pudding to prevent a skin from forming, and then cool.
• For the whipped cream: Using an electric mixer set on high speed, beat the cream, sugar and vanilla until stiff peaks form.
• Place half of the cake crumbles in the bottom of a trifle dish. Top with half of the pudding, then half of the cherries, and half of the whipped cream. Repeat the layering with the remaining cake, pudding, cherries and whipped cream. Save a few cherries or cake crumbs to garnish the top layer. Cover with plastic wrap and refrigerate for at least 2 hours or up to 1 day.

Steps:

• Preheat oven to 350*F.
• Prepare cake mix according to pakage directions, adding the pudding mix with the water, oil, and eggs.
• Stir 1c. of the chocolate chips into the batter.
• In separate bowl, cut butter into white sugar, add 2 tablespoons chocolate chips.
• Sprinkle 1/2 of the butter, sugar and chocolate chip mix in the bottom of the bundt pan.
• Pour cake batter into bundt pan.
• Sprinkle the other half of the sugar and butter mix on top of the cake.
• Bake at 350*F for 1 hour.
• Glaze with your favorite chocolate frosting. (Melt in the microwave to thin frosting slightly, drizzle over cake and sprinkle with more chocolate chips.).
• Enjoy!

Steps:

• Prepare and bake cake mix according to package directions, using a 13x9-in. pan. Cool in pan on a wire rack 1 hour., With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour creamer over cake; refrigerate, covered, 1 hour., In a large bowl, whisk milk and pudding mixes 2 minutes; let stand until soft-set, about 2 minutes., Cut cake into 1-1/2-in. cubes. In a 3-qt. trifle or glass bowl, layer a third of each of the following: cake cubes, pudding, whipped topping and candies. Repeat layers twice. Refrigerate until serving.

Steps:

• Prepare cake batter according to package directions; pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Crumble enough cake to measure 8 cups; set aside. (Save remaining cake for another use.) , In a large bowl, whisk the milk, water and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in the whipped cream. , To assemble, spread 2-1/2 cups pudding mixture in a 4-qt. glass bowl. Top with half the crumbled cake; sprinkle with 1 tablespoon orange juice. Arrange half the berries and kiwi over cake. , Repeat pudding and cake layers; sprinkle with remaining orange juice. Top with remaining pudding mixture. Spoon remaining fruit around edge of bowl. Cover and refrigerate until serving.

Steps:

• Cut cake into bite size pieces and place 1/2 of pieces in the bottom of a large bowl.
• (Preferably a glass bowl to show off the layers) Place 1/2 of prepared pudding on top of cake layer, trying to keep it off the sides of the bowl.
• Add 2 crushed Skor bars on top of pudding layer.
• Place 1/2 tub of Cool Whip on top.
• Repeat layers ending with Cool Whip.
• Garnish with the remaining Skor bar.
• Refridgerate at least 1 hour before serving.

Steps:

• Bake cake according to package instructions. Cool. Cut 6 by 8 into 1½" squares.
• Drain cherries and reserve juice. Add enough orange juice to cherry juice to equal 1 3/4 cups.
• Heat juice and 1 cup of sugar to a light boil. Reserve remaining 1/2 cup of sugar for whipped cream.
• Blend cornstarch with water. Add to boiling juice. Blend with a wire whip to thicken.
• Add cherries and cook for 5 minutes. Cool to room temperature and add Chambord. Chill to 40°F or less.
• Whip mousse mix with cold milk and refrigerate to thicken slightly. Mix well with wire whip.
• Whip heavy cream on medium speed. Add remaining 1/2 cup of sugar and vanilla extract and whip until cream forms soft peaks.
• Assemble in an 8" round, 5" deep glass trifle bowl.
• Line the bottom of the bowl with 1 layer of chocolate cake cubes. Fit cake cubes tightly against sides of bowl. (This should take approximately half of the cake.)
• Spread a layer of the cherries and sauce over the cake cubes, making sure they're visible against the side of the bowl. Then add a layer of mousse. Repeat the layers of cake, cherries, and mouse. Reserve 5 to 9 cherries for garnish.
• Spread a layer of whipped cream over the top and garnish with the remaining cherries, along with chocolate shavings (if desired).

Steps:

• Prepare Devil's food cake according to package directions. Cool.
• While baking, prepare whipping cream, whip with vanilla and sugar.
• In a large clear bowl, layer the cream, cake (cut into squares), custard, and berries. Use about a third of each for each layer.
• Top with a garnish of berries.
• Cool and serve to your guests.