Mocha-Chocolate Trifle

Mocha-Chocolate Trifle Recipe
Photo: Howard L. Puckett; Styling: Cathy Muir
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!

Yield:

16 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 269
Caloriesfromfat 14 %
Fat 4.2 g
Satfat 1.3 g
Monofat 0.7 g
Polyfat 0.9 g
Protein 4.1 g
Carbohydrate 48.4 g
Fiber 1.1 g
Cholesterol 16 mg
Iron 1 mg
Sodium 476 mg
Calcium 93 mg

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)

Preparation

Preheat oven to 350°.

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.

Combine milk and pudding mix in a medium bowl; prepare according to package directions.

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.

Note:

April 1998
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