Chocolate Kahlua Triffle

Kahlua Trifle Cake is rich, indulgent, and oh-so-delicious! You will go to chocolate heaven after eating just one spoonful.

Chocolate Kahlua Trifle Cake is a chocolate and Kahlua lover’s dream dessert. The maker of the dessert will love how easy it is to put together. I made this cake in different ways with the Kahlua to see how it worked best for flavor and not being too wet. Poking holes into the cake and pouring in the Kahlua, then refrigerating it. I also drizzled it onto the cake crumbles. They were just too soggy, so I put the Kahlua into the pudding and it came out just right! Give it a try and let us know how you like it!

COOKING TIPS:

If you want to make this non-alcoholic, just omit the 1 cup of Kahlua in the pudding to an extra cup of milk instead.

A regular large bowl or punch bowl works if you do not have a stemmed trifle dish. Trifle bowls are tall, so if you use a regular bowl, you may want to divide the layers into thirds, instead of half ingredient layers.

No Heath Toffee Bits? You can use Heath bars and just crumble them up.

Store covered in the refrigerator for 3-4 days. (It usually doesn’t last that long)

PREP TIME: 15mins

COOK TIME: 30mins

TOTAL TIME: 45mins

SERVINGS: 8

INGREDIENTS:

• 1 box chocolate cake mix

• 1 cup Kahlua

• 2 (3 oz) boxes of chocolate pudding

• 16 oz whipped cream

• 1 package Heath Toffee Bits

INSTRUCTIONS:

1. Prepare and bake cake in a 9×13″ pan, according to box instructions.

2. Allow cake to completely cool, then cut it into 1″ cubes.

3. Crumble half of the cake in your trifle bowl or punch bowl.

4. Combine 2 chocolate pudding boxes (3 oz. each) with 3 cups of milk and 1 cup of Kahlua.

5. Spread half of the pudding on top of the cake crumbles.

6. Layer half of the whipped cream on top of the pudding.

7. Sprinkle with half of the Heath bars.

8. Repeat layers, with Heath crumbles on top.

9. Refrigerate at least 1 hour, serve and enjoy!