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Chocolate Layered Trifle Recipe
|Sugar||2⁄3 Cup (10.67 tbs)|
|Milk||2 Cup (32 tbs)|
|Unsweetened chocolate square||2 Ounce, chopped (2 Squares)|
|Egg yolks||2 , beaten|
|Angel cake cubes||3 Cup (48 tbs)|
|Coffee liqueur||3 Tablespoon|
|Whipping cream||1 1⁄2 Cup (24 tbs), whipped|
Serving size: Complete recipe
Calories 5027 Calories from Fat 1741
% Daily Value*
Total Fat 196 g301.7%
Saturated Fat 124.6 g623.2%
Trans Fat 0 g
Cholesterol 977 mg
Sodium 5239.4 mg218.3%
Total Carbohydrates 705 g235%
Dietary Fiber 9.7 g38.7%
Sugars 501.3 g
Protein 59 g117.5%
Vitamin A 32.9% Vitamin C
Calcium 81.6% Iron 61.2%
*Based on a 2000 Calorie diet
Stir in milk and chocolate.
Cook and stir till thickened and bubbly, then cook and stir 2 minutes more.
Gradually stir about 1 cup of the hot mixture into egg yolks.
Return all to saucepan.
Cook and stir 2 minutes more.
Remove from heat.
Stir in butter or margarine and vanilla.
Cover surface with clear plastic wrap; chill without stirring.
To assemble, place 1 cup of the cake cubes in the bottom of a 1 1/2-quart tempered souffle dish or 2-quart glass bowl or casserole.
Sprinkle with 1 tablespoon of the liqueur.
Spread one-third of the pudding over cake mixture.
Spread with one-third of the whipped cream.
Repeat layers twice, ending with the whipped cream.
Seal, label, and freeze.
To serve, thaw frozen trifle for 24 hours in the refrigerator.
Garnish with fresh fruit, if desired.