Black Forest Trifle Dessert
.
Yield
12 servingsPrep
15 minCook
15 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | package |
cake mix, devils food
|
|
| ½ | cup |
rum
|
*
|
| 21 | ounces |
cherry pie filling
|
|
| Chocolate custard | |||
| ⅔ | cup |
sugar
|
|
| ¼ | cup |
cocoa powder
|
|
| ⅛ | teaspoon |
salt
|
|
| 3 | large |
eggs
beaten |
|
| 2 | cups |
milk
|
|
| Toppings | |||
| 1 | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
powdered sugar
|
|
| ¼ | cup |
almonds
sliced, toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | package |
cake mix, devils food
|
|
| 118 | ml |
rum
|
*
|
| 606.9 | ml/g |
cherry pie filling
|
|
| Chocolate custard | |||
| 158 | ml |
sugar
|
|
| 59 | ml |
cocoa powder
|
|
| 0.6 | ml |
salt
|
|
| 3 | large |
eggs
beaten |
|
| 473 | ml |
milk
|
|
| Toppings | |||
| 237 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
powdered sugar
|
|
| 59 | ml |
almonds
sliced, toasted |
|
Directions
Prepare cake mix according to package directions; cut into ½ inch slices.
Line bottom of 2 quart bowl of trifle dish with half of cake slices; sprinkle with 2 to 4 tablespoon rum. Spoon half of cherry pie filling over cake; top with half of choclate pudding.
Repeat procedure with remaining cake, rum, pie filling and custard.
Cover and chill.
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
Spread over custard; garnish with almonds.
CHOCOLATE CUSTARD: Combine first 3 ingredients in top of double boiler.
Combine eggs and milk, gradually stir into dry mixture.
Bring water in double boiler to a boil, reduce heat to low and cook custard, stirring constantly until thick.
Cool.
