Just a trifle

May 14, 2017

So, this trifle recipe has been in my recipe box for years. I found it in one of those recipe pamphlets that come in the middle of a magazine and have made it over and over again. It is a great go-to dessert that is impressive, but, is really quite light and very east to make.

 

Layered Chocolate Skor Trifle

Chocolate cake
In the bowl of your mixer add
1 c. flour
1 c. sugar
1/3 c. cocoa
3/4 tsp. b. powder
3/4 tsp. b. soda
1/4 tsp. salt
1 egg
1/2 c. milk
1/4 vegetable oil
beat for 2 minutes and add
1/2 c. boiling water and mix until smooth
Pour into a prepared 8x8 or 9" round (either greased and floured, or grease pan, add parchment paper and grease parchment paper)
bake at 350 for about 30-35 minutes - when toothpick comes out clean, it's done.
This can be done well ahead and frozen.

Filling
3 skor bars - broken/smashed into small bits (you can use more if you like)

 

2 c. whip. cream
2 envelopes Dr. Oetker whip it (best cream stablizer!)
1 envelope Dr. Oetker vanilla sugar
whip together until you have stiff peaks

 

1 pkg. Dr. Oetker milk chocolate mousse - prepared according to directions on box (real easy- just add milk)

 

Assembly
Start with the cake which has been cut into cubes - layer 1/2 on bottom of bowl
half the chocolate mousse
half the whipped cream
1/3 the skor 
and repeat
And you're done!
p.s. this can be done a day ahead and kept in the
fridge.

 

Happy Sunday;)

 

 

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