Chocolate Toffee Trifle
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
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
Paula Dean- Food Network