Chocolate Fudge Trifle - BigOven 67830

Chocolate Fudge Trifle

Ready in 1 hour

Top-ranked recipe named "Chocolate Fudge Trifle"

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Try this Chocolate Fudge Trifle recipe, or contribute your own. "Cakes" and "Desserts" are two tags used to describe Chocolate Fudge Trifle.


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6 tb Seedless red raspberry jam
2 c Heavy cream; whipped
3 tb Creme de cacao
1/2 c almonds; Diced roasted
1 c milk
4 oz Instant chocolate fudge
1 12-oz loaf pound cake; 1/2" slices
1/2 c Chocolate fudge sauce

Original recipe makes 12



1. In a medium bowl, combine pudding mix with milk. Whisk until well blended, 1 to 2 minutes; mixture will thicken as mixed. Fold in half of whipped cream until well blended and no white streaks remain; set aside. 2. To assemble trifle, heat raspberry jam in microwave or over low heat until melted when stirred. In a 2 or 2-1/2-quart glass serving bowl, arrange 4 or 5 slices of pound cake to cover bottom of dish and curve up sides of bowl slightly. Sprinkle 1 tablespoon creme de cacao over cake. Drizzle 1/4 cup chocolate sauce and then 2 tablespoons jam on top. Using back of a spoon, spread jam around evenly. Add half of reserved pudding mixture and spread evenly. 3. Top with 3 or 4 cake slices to cover in a single layer. Repeat as above using 1 tablespoon creme de cacao, remaining 1/4 cup chocolate sauce, 2 tablespoons jam and remaining pudding mixture. 4. Top with 3 or 4 more cake slices. Drizzle remaining 1 tablespoon creme de cacao over cake and spread remaining 2 tablespoons raspberry jam on top. Cover trifle with remaining whipped cream, spreading evenly. Sprinkle almonds on top. 5. Cover trifle and refrigerate until well chilled, 5 to 6 hours or overnight. Use a large spoon to scoop out and serve. Source: 365 Great Chocolate Desserts Cookbook

Calories Per Serving: 292 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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