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Chocolate Toffee Trifle


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Member since 2009

Serves 10 | Prep Time 45 | Cook Time

Ingredients

Ingredients
1 box chocolate cake mix (recommended: Duncan Hines)
1/2 cup coffee liqueur
2 cups fudge sauce, recipe follows, or 1 (16-ounce) jar fudge sauce
3 chocolate covered toffee candy bars, broken into pieces
1 1/2 cups heavy cream whipped and sweetened with 1/3 cup sugar


Directions


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.



Cook's Note: Assemble the trifle shortly before serving or it will get soggy.



Hot Fudge Sauce:


1 (4-ounce) bar German chocolate


1/2-ounce unsweetened chocolate


8 tablespoons (1 stick) butter


3 cups powdered sugar


1 2/3 cups evaporated milk


1 1/4 teaspoons vanilla


To make the 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.


Pairs Well With


Notes

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