Clock Tower Chocolate Trifle Recipe


Difficulty LevelMediumHealth IndexAverage
MethodMain Ingredient


 Chocolate sponge cake1⁄2 Pound (Party Style, Use 1/2 A Cake)
 Sherry2⁄3 Cup (10.67 tbs)
 Instant vanilla pudding mix3 3⁄4 Ounce (1 Package)
 Cold milk1 1⁄2 Cup (24 tbs)
 Half and half1⁄2 Cup (8 tbs)
 Frozen raspberries12 Ounce, thawed (1 Package)
 Bananas2 , sliced
 Whipping cream1⁄2 Pint
 Powdered sugar3 Tablespoon
 Vanilla1 Teaspoon
 Toasted slivered almonds1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2622 Calories from Fat 1184

% Daily Value*

Total Fat 131 g202.2%

Saturated Fat 73.1 g365.6%

Trans Fat 0 g

Cholesterol 633 mg

Sodium 2374.5 mg98.9%

Total Carbohydrates 311 g103.7%

Dietary Fiber 31.1 g124.4%

Sugars 220 g

Protein 41 g82%

Vitamin A 23.5% Vitamin C 36.6%

Calcium 75.9% Iron 15.2%

*Based on a 2000 Calorie diet


Prepare Party Chocolate Sponge Cake.
Use half of the cake for this recipe.
Cut cake into 3/4 inch slices.
In a decorative 9-inch glass bowl, arrange 3 slices cake on bottom and 8 slices standing around edge.
Sprinkle with 1/4 cup sherry.
To prepare pudding, beat egg slightly; add milk, half and half and 2 tablespoons sherry.
Add pudding mix, beating for 2 minutes; let stand 5 minutes to thicken.
Spoon half of pudding over cake.
Spread raspberries with syrup and one banana over pudding.
Cover with cake slices sprinkled with remaining sherry.
Top with pudding.
End with layer of banana slices.
Whip cream with sugar and vanilla until stiff.
Spread over top and sprinkle with nuts.
Chill 1 hour or overnight.