Strawberry-Chocolate Trifle

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 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. 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. 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.
Note:

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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