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Caramel Chocolate Trifle Recipe
Ingredients:
For the Cake Layer:
- 1 box of yellow or butter cake mix (plus ingredients to prepare as per package instructions)
- 1/2 cup caramel sauce
For the Cream Layer:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Pudding Layer:
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
For the Caramel and Chocolate Sauce:
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- 1 cup caramel sauce (store-bought or homemade)
- 1 cup chocolate fudge sauce (store-bought or homemade)
For the Garnish:
- 1/4 cup crushed toffee bits or chopped chocolate
- Cocoa powder for dusting
- Whipped cream
Instructions:
- Prepare the Cake: Preheat your oven and prepare the cake mix according to package instructions. Bake in a 9×13-inch pan and let it cool completely. Once cooled, cut the cake into cubes. Drizzle 1/2 cup of caramel sauce over the cake cubes and set aside.
- Prepare the Pudding: In a medium bowl, whisk together the instant pudding mix and cold milk until smooth and thick. Set aside.
- Prepare the Whipped Cream: In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
- Assemble the Trifle: In a large trifle dish or glass bowl, layer half of the cake cubes. Drizzle with some caramel sauce and chocolate fudge sauce. Add a layer of vanilla pudding, followed by a layer of whipped cream. Repeat the layers with the remaining ingredients, ending with a layer of whipped cream on top.
- Garnish the Trifle: Drizzle additional caramel and chocolate fudge sauce on top of the final whipped cream layer. Sprinkle with crushed toffee bits or chopped chocolate. Lightly dust with cocoa powder for an extra touch.
- Chill and Serve: Refrigerate the trifle for at least 2 hours before serving to allow the flavors to meld. Serve chilled and enjoy this rich and indulgent dessert.
This recipe should yield a beautiful and delicious caramel chocolate trifle similar to the one in the image. Enjoy your dessert!
