Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

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)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

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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