Mocha-Chocolate Trifle

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

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Nutritional Information

Amount per serving
  • Calories: 269
  • Calories from fat: 14%
  • Fat: 4.2g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 4.1g
  • Carbohydrate: 48.4g
  • Fiber: 1.1g
  • Cholesterol: 16mg
  • Iron: 1mg
  • Sodium: 476mg
  • Calcium: 93mg

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

  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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