Ingredients Jump to Instructions ↓

  1. 1 Box chocolate cake mix

  2. 1/2 cup 118ml Coffee liqueur

  3. 2 cups 474ml Hot Fudge Sauce - (listed below)

  4. 1 (16-oz) jar fudge sauce

  5. 3 Chocolate covered toffee candy bars - broken into pieces

  6. 1 1/2 cups 355ml Heavy cream - whipped, and Sweetened with

  7. 1/3 cup 65g / 2 1/3oz Sugar Hot Fudge Sauce

  8. 1 Bar German chocolate - (4 oz)

  9. 1/2 oz 14g Unsweetened chocolate

  10. 8 tablespoons 120ml Butter - (1 stick)

  11. 3 cups 594g / 20oz Powdered sugar

  12. 1 2/3 cups 394ml Evaporated milk

  13. 1 1/4 teaspoons 6 1/3ml Vanilla

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Prepare the cake according to the package directions for a 9 by 13-inch cake. Cool thoroughly. Prick the entire top of the cake with a fork. Pour coffee liqueur over the cake and allow it to soak in. Wrap the cake with plastic and refrigerate for at least 3 hours. Slice the cake into 1-inch thick pieces. Line the bottom of a large glass bowl with a single layer of cake. Pour 1/4 of the fudge sauce over the cake, top with 1/4 of the candy bar-bits then 1/3 of the whipped cream. Repeat layering 2 more times ending with fudge sauce and candy bits. Refrigerate until ready to serve. To make the Hot Fudge Sauce: Melt the German chocolate with the butter in a saucepan over very low heat. Stir in the powdered sugar, alternating with evaporated milk and blending well. Stirring constantly, bring the mixture to a simmer over medium heat. Simmer until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla. This recipe yields 10 servings. Cook's Note: Assemble the trifle shortly before serving or it will get soggy.


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