Cream Chocolate Trifle Cake (Recipe)

cream-chocolate-trifle-cake : Best Cake Recipe

Ingredients : Best Cake Recipe
1/4 cup sherry
2 (3.4-ounce) packages cook-and-serve chocolate pudding mix
1 tablespoon vanilla extract
2 cup self-rising flour
1 lb light brown sugar
1/2 cup (1 stick) butter
3 eggs
2 cup heavy cream
1/2 cup sugar
Mint sprigs, for garnish
Notes: Preheat oven to 375 degrees F.


Procedures:
a.Grease and flour a 13 by 9 by 2-inch pan. In a bowl, beat the eggs and butter together; add the brown sugar, then gradually add the flour and mix
well. Stir in the vanilla. Spread the batter in the prepared pan and bake for 25 to 30 minutes. Cool and cut into squares.
b.Prepare the pudding according to the package directions. Let cool slightly. Crumble the blondish into chunks, put them back into the glass dish,

and sprinkle with sherry. Spoon the pudding over the blondish. Beat the cream with the sugar just until stiff peaks form. Spoon the whipped cream

onto the completely cooled trifle. Refrigerate until serving time.

Chocolate Trifle

Ingredients: chocolate trifle

Ingredients:
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy

Procedures:
1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.