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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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A half cup of Kahlúa gives this mocha-chocolate trifle a kick. Chocolate lovers will appreciate this dessert that's lighter in calories but big on taste. Don't skip the toffee, you'll want that crunch! Ingredients:
1 (18.25-ounce) package light devil's food cake mix |
1 1/3 cups water |
2 tablespoons vegetable oil |
2 large egg whites |
1 large egg |
cooking spray |
3 cups cold fat-free milk |
1 (5.9-ounce) package chocolate instant pudding mix |
1/2 cup kahlúa (coffee-flavored liqueur) or 1/2 cup strong brewed coffee |
1 (8-ounce) carton frozen fat-free whipped topping, thawed |
1/2 cup chopped reduced-fat chocolate toffee crisp bars (about 4 bars) (such as hershey's sweet escapes) |
Directions:
1. Preheat oven to 350°.
2. Combine first 5 ingredients in a large bowl; beat at medium speed of a mixer until well-blended. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.
3. Combine milk and pudding mix in a medium bowl; prepare according to package directions.
4. Tear half of cake into pieces; place in a 3-quart bowl or trifle dish. Pour half of Kahlúa over cake pieces; top with half of pudding, whipped topping, and chocolate bars. Repeat procedure with remaining cake, Kahlúa, pudding, whipped topping, and chocolate bars. Cover; chill at least 4 hours.
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