This was my happy accident recipe. My friend Tracy shared her recipe for a cake roll. I had made that recipe with Angel Food cake as directed and it was fantastic. But I couldn't leave good alone. My craving for chocolate brought me to this recipe. I was going to make a chocolate cake roll with cream and strawberries. Sounds amazing, right? You might feel that way after trying this Chocolate Trifle. My happy little accident.
I start by making a chocolate cake using my mom's recipe. Don't follow the directions on the back of the box. Mix the cake mix, instant pudding, eggs, oil and water all together. Beat on low speed for 30 seconds and then on medium speed for a minute.
It's very easy to make. Let's continue with this amazing dessert. If you are like me you will always use my recipe for a cake. The pudding gives it a boost of flavor.
Make sure to scrape the sides of the bowl before transferring to your sheet pan. Which is your next step. Spray the bottom of your pan with non stick cooking spray and pour the batter into prepared pan.
So, I baked my cake at 350° for 18 minutes. You should do the same. Unless your oven bakes hot then it might be finished in 17 minutes. You can use a knife or toothpick and stick it in the bottom of your cake and if it comes out clear, your cake if finished. Cool completely.
While you are waiting for your cake to cool you can start the next steps. Slice your strawberries into small pieces. About ½ inch in size.
Now you will start your cream mixture. Make sure the cream cheese is at room temp, then add it to your mixer and mix until smooth.
Next add your powder sugar and heavy cream to the cream cheese mixture. You can also add in a teaspoon of vanilla or ½ teaspoon of almond extract at this time. Mix until peaks form.
This cream mixture is absolutely delicious. With all the components of the trifle set to go you are ready to begin assembling the trifle. This time I decided to use canning jars but I have used my Pampered Chef Trifle bowl in the past.
You have your cake that has cooled and been divided into small squares.
Your cream which will go on the top of the cake.
And last but certainly not least your strawberries.
If lasagna was a dessert this would be how it is layered. Start with the cake. Since this is the first layer that you and others will see make sure to cover the bottom of your vessel completely.
Add in a scoop of cream.
A good layer of strawberries that really make this cake as wonderful as it is...
Repeat the process, cake, cream and finish with strawberries. I like to put a little whip cream on the top and place a strawberry in the center.
Chocolate Trifle Recipe
Ingredients
Cake layer:
1 chocolate cake mix
4 eggs
1 package instant pudding
½ cup oil
1 cup water
Add all ingredients to a mixing bowl. Mix on low for 30 seconds. Mix on medium speed for 1 minute. Transfer to a baking sheet. Bake at 350° for 17-18 minutes or until a knife stuck into the middle comes out clean. Make sure to cool completely. When cooled cut into small pieces about 1 inch on all sides.
Cream:
2 packages of cream cheese ( 8 ounces each) at room temperature
1½ cups of powder sugar
3 cups of heavy cream
1 teaspoon vanilla
Add the cream cheese to a mixing bowl and beat until smooth. Add in the powder sugar, vanilla and cream and beat until peaks form.
Strawberries
1 to 2 pints
Cut strawberries into ½ inch pieces. Save a few bigger pieces to garnish the top of the trifle.
Assembly:
Start by deciding if you will use a trifle bowl or canning jars. The process is the same for both vessels.
Place a layer of cake on the bottom of the jar or bowl. Make sure to cover the entire surface. Add cream to cover the cake. Then add a layer of strawberries. (You may notice that I list 1-2 pints of strawberries if you really like strawberries go with 2 pints and load the berries on.) Repeat the layers. Finish with a small dollop of whip cream and a strawberry. Make sure to refrigerate the trifle until you are ready to serve.
Notes from Missy:
*You can use any flavor cake mix.
*Consider adding nuts to give the trifle some texture.
*Make sure to keep the trifle refrigerated.
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