Black Forest Trifle
1/4 C Sugar
2 tbsp Sugar
1/4 C Unsweetened cocoa powder
3 1/2 tbsp Cornstarch
2 C Milk
1 tbsp Margarine
3/4 tsp Vanilla
15 oz Loaf chocolate pound cake
1/4 C Kirsch (cherry liqueur)
20 oz can Cherry pie filling
2 C Whipped topping, thawed
Combine 1/4 cup sugar, 2 tbsp sugar, cocoa, and cornstarch in a saucepan.
Gradually add milk, stirring with a wire whisk until smooth.
Cook over medium heat, stirring constantly, 5 to 8 minutes until mixture is thickened.
Remove from heat.
Add margarine and vanilla, stirring until margarine melts. Cover and chill.
Cut cake into 1-inch cubes. Arrange half of cake cubes in 3-quart serving bowl
brush with 2 tbsp liqueur.
Spoon half of cherry pie filling over cake.
Spread half of chilled chocolate mixture over cherry filling.
Top with half of whipped topping. Repeat layers with remaining cake, liqueur, cherry filling, chocolate mixture, and whipped topping.
Cover and chill at least 8 hours.