We’re winding down on the 52-week blog. Just a few entries left and today is such a hard one for me. I have to share a favorite recipe with you all. Just one. One recipe. I think I mentioned before I am a cookbook hoarder. Truly. I own upward of 130 cookbooks from all over the world and from all eras – case in point, I have a church-sponsored spiral bound cookbook from a Methodist church dated 1913. EVERYTHING, EVERY SINGLE RECIPE calls for whole milk, real butter, pork fat, or fresh cheese. Proof that nutritional times have changed greatly in the past 100+ years!
Any hoo…I digress.
I delved deep into my recipe card files, trolled through my holiday food prep books and came up with a family and friend favorite that’s easy, delicious, and depending on how you make it not too too too calorie-laden!
My Chocolate Trifle
I made this just last week for a holiday party and was smart enough- for once – to snap a pix.
Here’s the EASY recipe ( the harder one follows!)
1 box of any commercial brand chocolate cake
2 16 oz tubs of Cool Whip Lite
1 5 oz box of instant MyTFine Chocolate, sugar-free pudding
Crumbled chocolate bar of your choice ( I use the Cadbury Chocolate Orange that comes out at the holidays)
- Prepare and bake the cake as directed on the cake box using 2 9″ round baking tins
- Prepare the pudding and chill
- Once the cake is baked and cooled in the refrigerator for at least 2 hours, place one complete cake round into the bottom of a trifle bowl. You can either place it in one whole piece, or crumble the cake up.
- next, layer one tub of cool whip lite over it. Smooth it out so you get two distinct lines of color
- next, layer 1/2 the pudding over the cool whip. Smooth it out so you get 3 distinct lines of color.
- Repeat steps 3-5 with the other cake round, the other tube of cool whip and the rest of the pudding.
- top with crumbled chocolate bar pieces or you can shave the chocolate on top if you prefer small chunks.
- Cover with plastic wrap and chill for 2-4 hours.
Now the harder recipe ( and the one I make!!!) And the reason the above picture has 3 cake rounds instead of two!
a. for the Chocolate Cake:
1 1/2 sticks of unsalted butter at room temp
3/4 cup unsweetened cocoa powder
3/4 cup all purpose white flour
1/2 teaspoon baking powder
1 cup refined sugar
1 teaspoon vanilla extract
1/2 cup sour cream
1.oven goes to 350 degrees to preheat. Take 3 9 inch cake pans and grease them
2.In a bowl, mix the cocoa, flour, and baking soda together and set the bowl to the side. With a mixer, cream the sugar and the butter until soft and light. Beat in one egg at a time on low speed. Add the vanilla and mix. Then add in half the flour and cocoa mixture, then the sour cream. Finish with the remaining dry ingredients.
3. Pour into baking pans evenly, about a 1/2 -1 inch each to make even layers.
4. bakes for 20-25 mins, or until a toothpick comes back clean when placed in the center. Oven temps vary. Check at 20 minutes and every 5 minutes until this happens.
5. cool completely.
b. For the pudding:
Use either Packaged instant or the packaged kind you have to cook. If you use the old-fashioned kind, make sure the pudding is completely cooled and set before the layering starts.
To assemble, see the instructions as above. Cake/cool whip/pudding. Finish with a cake layer ( like my pciture_ and top with candy.
Both the easy recipe and the from scratch one are delish!!!! To save calories, substitute skim milk for any whole asked for, use cool whip LITE and SUGAR-free pudding made with skim milk ( not whole)
Every single time I make this whether it is for a dinner party 0f 6 or a group gathering of 10+, it is GONE. I never have left overs of this dessert. Ever.