Tuesday, September 28, 2010

Chocolate Trifle (or Amelia Enjoys Her Sunday Foray into the World of Sugar)

So this probably isn't a good day to post this since I just got back from a MOPS meeting during which we listened to an excellent program on healthy eating habits.  Maybe I'll talk about healthy eating habits first and then I'll get down to the nasty stuff.

In order to get back down to pre-baby weight I've been very consciously attempting to lower my carbohydrate and sugar intake, as well as exercising at least five days a week.  I usually pick which meal will include a carb item (toast, pasta, etc) and then plan so that the rest of my meals will be sans carbs.  It can be really challenging (especially when Harriet and I walk down to visit Granpa at the bakery), but a little diligence goes a long way: I'm only 4 lbs away from my goal.

What does this post's title have to do with all of this health/weight loss stuff?  Well, you see, Sunday is a day of rest and not only do I rest from cooking (thanks to Qdoba and frozen pizzas), I also rest from my healthy eating regimen.  That equals eating something of a Dessert-ish disposition.  Hence the Chocolate Trifle that I made for Sunday night church.

It was incredible.  You just can't beat chocolate cake soaked with coffee and layered with chocolate pudding, whipped cream and Heath bars.  Yum, yum, yum.  This recipe was also super quick to assemble and make an   enormous bowlful.  (No, I didn't eat the entire bowl, although it was tempting.)

Here is the recipe:


  • 1 package (18-1/4 ounces) chocolate fudge cake mix
  • 1 package (6 ounces) instant chocolate pudding mix
  • 1/2 cup strong coffee
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 6 Heath bar (1.4 ounces each), crushed


  • Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside.
  • Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2 or 5-qt. trifle dish or decorative glass bowl.
  • Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping.
  • Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving. Yield: 8-10 servings.

You can find the original here at Taste of Home.

It definitely made Sunday worth the wait.


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