Ingredients:
For the cake: 1 box devil's food cake mix
3 eggs
1 1/4 cups of sour cream
1/4 cup milk
1/2 cup canola oil
Directions for cake:
Mix all ingredients. Spray two 8 inch cake round pans and bake in a 350 oven according to package instructions (about 28-33 minutes). Once cakes have cooled take serrated knife and slice through the middle of each layer to make 4 thinner layers.
For Cream layer:
2 (3.4 oz) boxes of vanilla pudding (instant not stove top method)
1 tub COOL WHIP Topping thawed
Directions:
Make pudding per package instructions with milk. Allow to firm for a few minutes and then fold in COOL WHIP topping.
Cherry Layer:
1 can Cherry Pie filling or 3 cups of homemade cherry pie filling
Garnishes and Topping:
1 tub COOL WHIP Topping thawed
Fresh cherries (optional)
Mint (optional)
Chocolate shavings (optional)
Directions for Assembly:
In a trifle bowl or a large deep bowl (glass preferable) dollop a little cream mixture on the bottom. Take one layer of chocolate cake and place in dish. Take 1/3 of remaining cream and top chocolate cake. Repeat with cake layer and cream. Then add cherries layer, cake layer and cream layer. Top with the final layer of chocolate cake. I place it like this (covered with plastic wrap) into the fridge for 8-12 hours or over night. Then just before serving add the 2nd tub COOL WHIP Topping on top of the trifle. Garnishes with suggested ingredients from above. Enjoy.
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