Kahlúa Chocolate Coconut Toffee Trifle
We made into 12 individual trifles!
First start by making the cake.
1 3/4 cup all purpose flour
2 cup sugar
3/4 cup unsweet cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup black coffee
1 cup buttermilk
1/2 cup vegetable oil
1 tsp Madagascar vanilla
Combine first 6 ingredients in mixing bowl. Mix. Add the remaining 5 ingredients and mix for 2-3 minutes. The batter will be thin like soup. With a wooden spoon add a cup of coconut and a cup of dark chocolate chips. Pour the batter into a 9 x 13 greased and floured cake pan. Bake at 350 for 35 to 40 minutes until cake tester comes out clean. Let cool.
Make the trifle.
1 (3.9-ounce) package instant chocolate pudding mix
1 1/2 cups milk
1/4 cup to 1/2 cup Kahlua to taste
Package of toffee crunch.
1 pkg cool whip. Pour pudding into a bowl and add milk and Kahlua; mix well.
In a very large Trifle bowl, layer in this order:
1/2 the cake cubes
1/2 the pudding mixture
1/2 the cool whip
1/2 the toffee
Repeat layers. Cover with plastic wrap and refrigerate overnight.
Posted by: amster88 | 12-21-2011 | 04:12 PM
Posted in: Recipes | Comments (0)