German Chocolate Cake Trifle
They may be as fast and simple or as"made from scratch" as you would like. And there are many various approaches they can be made by you. I enjoy coming up with new mixes.
I came up with this recipe once I craved a chocolate cake that was German but did not wish to go through the trouble of decorating and building a cake. I was not in the mood for a frosting. The chocolate mousse layer inside this trifle takes a frosting's position but does not sit on your gut.
Ingredients
Directions
I came up with this recipe once I craved a chocolate cake that was German but did not wish to go through the trouble of decorating and building a cake. I was not in the mood for a frosting. The chocolate mousse layer inside this trifle takes a frosting's position but does not sit on your gut.
Ingredients
- 1 German chocolate cake mix, ready in 9x13 pan according to instructions (cake just )
- 1 teaspoon vanilla extract
- 8 oz Bakers German Chocolate
- 4 cups Cool Whip
- 3 egg yolks
- 1 teaspoon vanilla extract
Directions
- German Chocolate Mousse:
- In a saucepan, combine the milk. Let stand for 3 minutes, then cook medium-high heat until bubbles start to form around the border (~180F). Don't allow mixture to boil.
- Remove from heat, add the chocolateand pay for 5 minutes. Use a whisk until the mixture is smooth to blend chocolate.
- Pour into a bowl, cover and chill for 1 hour. With a rubber spatula, gently fold in the Cool Whip. Don't whisk or beat. So that it could look like it will not arrive but keep working at it until it is all 1 colour, the chocolate mix will be thin.
- Cover the mixture and chill for 3 hours until set.
- Coconut Pecan Filling:
- Combine 1 cup sugar, evaporated 1/2 cup butter, milk, and 3 egg yolks.
- Cook over low heat, stirring continuously until mixture thickens.
- Remove from heat and stir in the coconut, pecans and vanilla extract.
- Cool until thick enough until ready to assemble the trifle.
- Build the Trifle:
- Cover the ground with chunks of the cake that is prepared. Layer with half the chocolate mousse, then spread with half those coconut pecan filling.
- Repeat the layers so you finish with all the filling on top. You will use about 2/3 of those cake that is prepared. It is possible to wrap and freeze the remainder, or simply keep it around!
- Decorate with pecans, if desired. Maintain refrigerated and serve cold.