Dessert: Strawberry-Chocolate Trifle

Ingredients

1 (15-ounce) package gluten-free devil's food cake mix (such as Betty Crocker)
1/2 cup unsalted butter, softened
3 large eggs
1 cup water
Cooking spray
2 1/2 cups 1% low-fat milk
1 (1-ounce) package gluten-free vanilla instant pudding mix
1 1/2 (8-ounce) containers frozen reduced-calorie whipped topping, thawed and divided
1/4 cup Chambord (raspberry-flavored liqueur; optional)
3 cups strawberries, sliced
2 tablespoons chocolate syrup

Instructions

Preheat oven to 350 °.
Prepare cake mix according to package directions, using unsalted butter, eggs, and 1 cup water. Pour batter into an 8-inch square metal baking pan coated with cooking spray.
Bake at 350 ° for 38 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.
Combine milk and pudding mix in a medium bowl, stirring with a whisk 2 minutes. Cover and chill 5 minutes. Fold in 1 container whipped topping.
Cut cake into 1-inch squares. Layer half of cake in bottom of a 4-quart trifle bowl. Brush cake with 2 tablespoons liqueur, if desired; spread half of pudding mixture over cake. Layer half of strawberries over pudding. Reserve 1/4 cup of remaining whipped topping. Top strawberries with remaining 1 1/4 cups whipped topping. Repeat layers with remaining cake, liqueur, if desired, pudding mixture, and strawberries. Cover and chill 8 hours. Dollop center of trifle with reserved 1/4 cup whipped topping, and drizzle with chocolate syrup just before serving.

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