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Fix and Freeze Chocolate Layered Trifle

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    Source: www.mixingbowl.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates
    VitaminsB1, B2, B3, B12, H, P
    MineralsCopper, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    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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