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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From The Wichita Eagle - they give creds to Paula Deen, the Southern Cooking Goddess . It's gotta be good & besides, aren't chocolate & toffee two of the greatest things? I am posting the Fudge sauce separately & will link together. Cook's Note: Assemble the trifle shortly before serving or it will get soggy. (As if soggy would stop me, right!). Cook & prep times do NOT include cake cooling time - make it early in the day or even the night before. Ingredients:
18 ounces chocolate cake mix (1 box) |
1/2 cup coffee liqueur |
2 cups fudge sauce |
3 heath candy bars, broken into pieces (skor ok too) |
1 1/2 cups heavy cream, whipped |
1/3 cup sugar |
Directions:
1. Prepare the cake according to the package directions for a 9x13-inch cake. Cool thoroughly.
2. Prick the entire top of the cake with a fork. Pour coffee liqueur over the cake and allow it to soak inches Wrap the cake with plastic and refrigerate for at least 3 hours. Slice the cake into 1-inch thick pieces.
3. 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.
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