Chocolate Raspberry Trifle
Layers of chocolate cake, chocolate cream, fudge sauce, whipped cream and fresh raspberries come together in this beautiful layered dessert.
Servings: 8 -10 servings
Calories: 477kcal
Ingredients
- 1 16.25 oz. box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 2 eggs
- 1 3.9 oz. box instant chocolate pudding mix
- 2 cups milk
- 3 cups heavy whipping cream
- 3 tablespoons sugar
- 1 teaspoon vanilla
- 1/2 cup hot fudge sauce
- 2 6 oz. containers fresh raspberries
- Chocolate shavings for garnish (optional)
Instructions
- Heat oven to 350 degrees. Lightly grease a 9x13 inch baking pan.
- Whisk together cake mix, water, oil and eggs until smooth. Pour into prepared pan and smooth the top. Bake for 25-30 minutes, or until cake springs back when pressed. Cool completely.
- Meanwhile, whisk together the pudding mix and milk in a medium bowl until smooth; refrigerate.
- With an electric mixer, beat the cream, sugar and vanilla until soft peaks form. Fold 1 cup of the whipped cream into the pudding mixture.
- Cut the cooled cake into 1.5 inch cubes. Layer half of the cubes in the bottom of a trifle bowl.
- Drizzle half of the fudge sauce over the cake, then top with half of the chocolate pudding mixture. Sprinkle half of the raspberries over the pudding, then top with half of the remaining whipped cream.
- Repeat, ending with whipped cream. If desired, top with chocolate shavings for garnish.
Nutrition
Serving: 1g | Calories: 477kcal | Carbohydrates: 23g | Protein: 6g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 175mg | Fiber: 1g | Sugar: 13g