Ingredients Jump to Instructions ↓

  1. 2/3 cup sugar

  2. 2 T. cornstarch

  3. 2 cups milk

  4. 2 squares (2 oz) unsweetened chocolate, chopped

  5. 2 beaten egg yolks

  6. 2 T. margarine

  7. 2 t. vanilla

  8. 3 cups angle cake cubes

  9. 3 T. coffee liqueur

  10. 1 1/2 cups whipping cream, whipped Fresh fruit

Instructions Jump to Ingredients ↑

  1. For pudding in medium pan, mix sugar and cornstarch; stir in milk and chocolate. Cook and stir until thickened and bubbly. Then cook and stir 2 minutes more. Gradually stir about 1 cup of the hot mixture into the egg yolks. Return all to pan. Cook and stir 2 minutes more; Remove from heat. Stir in butter and vanilla; cover surface with Saran. Chill without stirring. To assemble, put 1 cup of the cake cubes in bottom of a 1 1/2 quart tempered soufflé dish or 2 quart glass bowl or casserole. Sprinkle with 1 T. of the liqueur; spread with 1/3 of the whipped cream; repeat layers twice, ending with the whipped cream. Seal. Label and freeze. To serve thaw frozen trifle for 24 hours in the refrigerator. Garnish with fresh fruit if desired. Serves 6


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