Mocha-Chocolate Trifle

Name: Mocha-Chocolate Trifle
Yield: 16 servings (serving size: about 1 cup)
Ingredients: 1 (18.25-ounce) package light devil's food cake mix; 1 ⅓ 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; ½ cup Kahlúa (coffee-flavored liqueur) or 1/2 strong brewed coffee; 1 (8-ounce) carton frozen fat-free whipped topping, thawed; ½ cup chopped reduced-fat chocolate toffee crisp bars (about 4 bars) (such as Hershey's Sweet Escapes)

4 Ratings
3 Reviews

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!

Recipe by Cooking Light April 1998

Gallery

Credit: Howard L. Puckett; Styling: Cathy Muir

Recipe Summary

Yield:

16 servings (serving size: about 1 cup)

Nutrition Info

Directions

Step 1
Preheat oven to 350°.

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Step 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.
Step 3
Combine milk and pudding mix in a medium bowl; prepare according to package directions.
Step 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.

Nutrition Facts

Per Serving:

269 calories; calories from fat 14%; fat 4.2g; saturated fat 1.3g; mono fat 0.7g; poly fat 0.9g; protein 4.1g; carbohydrates 48.4g; fiber 1.1g; cholesterol 16mg; iron 1mg; sodium 476mg; calcium 93mg.

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Cindygold

05/24/2010

I made this for a luncheon. Rather than the toffee, I used caramel sauce. It was incredible. I used dark fudge brownies, and fat free cool whip. Everyone absolutely raved. The Kahlua really makes it great. My sister suggested using other liquers like amaretto. Maybe next time, but the Kahlua is so good, can't imagine anything better!

JaniceVM

12/16/2009

I've made this at least a dozen times. I ALWAYS double the Kahlua (actually - I just liberally pour it on - it really makes a difference). Use 12 oz cool whip, for sure. And I buy regular english toffee (Skor) and chop up - again, liberal use because everyone wants a crunchy nugget in their serving (4-6 bars works).

Notimetocook

11/21/2008

A hit since the first time I made it. Always recommended by my chocolate loving friends. Great w/mini chocolate chips if you don't have the toffee crunch, strong coffee is a good sub for Kaluha and I recently made the cake w/the box mix & a can of seltzer.

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