Caramel Chocolate Trifle Recipe; How to prepare it? What are the ingredients? Cooking tips and more. Here is the best "Caramel Chocolate Trifle" recipe we have found so far.

Caramel Chocolate Trifle
Recipe Information

⇓ Scroll down to see full recipe instructions. ⇓


Ingredients

CAKE LAYER
  • 1 box chocolate cake mix plus ingredients required to make cake
OR
  • 2 cups sugar
  • 1-3/4 cups flour
  • 3/4 cup cocoa powder
  • 1-1/2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup boiling water
CHOCOLATE PUDDING LAYER
  • 2 boxes chocolate pudding mix
  • 4 cups milk
OR
  • 1 1/3 cup sugar
  • 2/3 cup cocoa
  • 6 tablespoons cornstarch
  • pinch of salt
  • 4 1/4 cups milk
  • 2 tablespoons butter
OTHER
  • 1 (12oz) container frozen whipped topping (such as Cool Whip)
  • 1 cup caramel sauce (homemade is best)
  • 1 cup fudge sauce (homemade is best)

Instructions

CAKE
  1. Preheat oven to 350°F. If using a box mix, bake cake according to package directions in a 9×13 pan.

  2. For homemade cake, grease and flour a 9×13 pan.
  3. In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt.
  4. Add eggs, milk, oil and vanilla to dry mixture and mix with an electric mixer on medium for about 2 minutes. Gently mix in boiling water. Note: Your batter will seem thin, it’s ok.. it’s supposed to!
  5. Pour into prepared pan and bake 35-40 minute. Cool completely.
CHOCOLATE PUDDING LAYER
  1. Mix both boxes of pudding mix with 4 cups milk according to package directions.
  2. OR for homemade pudding, combine sugar, cocoa powder, cornstarch and salt in a saucepan, mix well. Add in cold milk, stir until combined.
  3. Turn heat onto medium high stirring constantly until mixture comes to a boil.
  4. Allow to boil for 1 minute while stirring, remove from heat and stir in butter. Cool completely stirring occasionally to avoid a skin forming.
ASSEMBLY
  1. Cut cake into small cubes. Reserve 1 cup of whipped topping for garnish.
  2. In a trifle dish, layer 1/2 of the cake, 1/2 of the fudge sauce, 1/2 of the whipped topping, 1/2 of the caramel, 1/2 of the pudding. Repeat layers.
  3. Top with reserved whipped topping. Refrigerate 4 hours or overnight.

Nutrition Facts

Calories: 384

Fat: 9g

Saturated Fat: 3g

Cholesterol: 4mg

Sodium: 714mg

Potassium: 362mg

Carbohydrates: 73g

Fiber: 2g

Sugar: 38g

Protein: 7g

Vitamin A: 171%

Calcium: 177%

Iron: 2%

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