"Let us steadfastly love one another"
Delta Delta Delta
San Jose, California Alumnae Chapter
Recipe Collection
Ingredients:
1 box chocolate cake mix (plus ingredients listed on box necessary to prepare the cake)
2 - 3.9 oz. packages instant chocolate pudding mix
4 cups milk
½ cup Kahlua or other coffee-flavored liqueur or cold coffee, divided
1 - 12-oz. container Cool Whip
4 to 6 1.55 oz. Nestle’s Crunch bars
Instructions:
To Bake the Cake:
1. Prepare and bake the cake according to the package directions (Use two 9-inch round
cake pans or 2 muffin tins for cupcakes). Set aside to cool completely.
2. Meanwhile, mix both packages of pudding with the milk. Refrigerate until set.
3. Prick holes all over the top of the cooled cake or cupcakes with a toothpick or fork.
Pour ¼ cup of the Kahlua over each cake layer. If you are using cupcakes, spoon 1
teaspoon Kahlua over each. Set the cake or cupcakes aside until the Kahlua is completely
absorbed.
To Layer the Trifle:
1. Cut or crumble the Kahlua-soaked cake into small pieces and cover the bottom of a
trifle bowl. Spread one-third of the pudding on the crumbled cake. Spread a third of the
Cool Whip on top of the pudding. Crumble 1 or 2 Nestle’s Crunch bars and sprinkle the
pieces over the Cool Whip.
2. Repeat the layering for as many layers as you wish, ending with a top layer of Cool
Whip garnished with crumbled candy bar. Chill the trifle for 2 to 3 hours and serve.
Recipe Note:
To reduce the baking time, bake the cake in muffin pans (a typical cake mix batter will
make 24 cupcakes). Cupcakes take about 15 minutes to bake and work just as well because
the cake is crumbled anyway. If you want less cake in the trifle, just save the extra
cupcakes to eat.
Thanks to Mary Grayson for this delicious Valentine's Day recipe.