I took this to a potluck and it was the hit of the dinner! The combination of chocolate and strawberries appeals to everyone.
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- Calories: 248
- Fat: 9.6g
- Saturated fat: 6.6g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 0.4g
- Protein: 3.5g
- Carbohydrate: 38.4g
- Fiber: 0.6g
- Cholesterol: 57mg
- Iron: 0.3mg
- Sodium: 46mg
- Calcium: 57mg
- 1 (15-ounce) package gluten-free devil's food cake mix (such as Betty Crocker)
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup water
- Cooking spray
- 2 1/2 cups 1% low-fat milk
- 1 (1-ounce) package gluten-free vanilla instant pudding mix
- 1 1/2 (8-ounce) containers frozen reduced-calorie whipped topping, thawed and divided
- 1/4 cup Chambord (raspberry-flavored liqueur; optional)
- 3 cups strawberries, sliced
- 2 tablespoons chocolate syrup
- 1. Preheat oven to 350°.
- 2. Prepare cake mix according to package directions, using unsalted butter, eggs, and 1 cup water. Pour batter into an 8-inch square metal baking pan coated with cooking spray.
- 3. Bake at 350° for 38 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.
- 4. Combine milk and pudding mix in a medium bowl, stirring with a whisk 2 minutes. Cover and chill 5 minutes. Fold in 1 container whipped topping.
- 5. Cut cake into 1-inch squares. Layer half of cake in bottom of a 4-quart trifle bowl. Brush cake with 2 tablespoons liqueur, if desired; spread half of pudding mixture over cake. Layer half of strawberries over pudding. Reserve 1/4 cup of remaining whipped topping. Top strawberries with remaining 1 1/4 cups whipped topping. Repeat layers with remaining cake, liqueur, if desired, pudding mixture, and strawberries. Cover and chill 8 hours. Dollop center of trifle with reserved 1/4 cup whipped topping, and drizzle with chocolate syrup just before serving.
You can also serve this trifle in individual glasses. You may need to cut the 1-inch cubes of cake into smaller pieces, and then just layer in the ingredients, creating two layers. Top each with a dollop of whipped topping; drizzle with chocolate sauce.
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