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Full Online Book HomeLearning KitchenDesserts - Chocolate Trifle
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Desserts - Chocolate Trifle Post by :kg6326 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3358

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Desserts - Chocolate Trifle

1 pkg (18 1/4 ounces) chocolate fudge cake mix
1 pkg (6 ounces) instant chocolate pudding mix
1/2 cup strong coffee
1 carton (12 ounces) frozen whipped topping, thawed
6 Heath bars (1.4 ounces each), crushed

Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4 1/2 or 5 quart trifle dish or decorative glass bowl.

Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping.

Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4 to 5 hours before serving.

Yield: 8 to 10 servings.
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SOURCE: Cooking Light YEAR: 1998 ISSUE: Sept PAGE: 174 INGREDIENTS FOR 12 SERVINGS: Sponge cake: Cooking spray 4 large egg whites 1/4 teaspoon salt 1 cup powdered sugar, divided 3 large eggs 2 teaspoons grated lemon rind 2/3 cup all-purpose flour 1/2 cup Grand Marnier or other orange-flavored liqueur Lemon cream: 3/4 cup granulated sugar, divided 1/2 cup water 2 tablespoons cornstarch 1 teaspoon grated lemon rind 1/3 cup fresh lemon juice 12 ounces block-style fat-free cream cheese, softened 1 (8-ounce) block 1/3-less-fat cream cheese, softened 3/4 cup low-fat sour cream 1 (8-ounce) carton frozen fat-free whipped topping, thawed Fresh raspberries

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