German Chocolate Cake Trifle
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
37
Spice
51
Sweetness
56
Sourness
47
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Bake the cake according to package instructions using the eggs and vegetable oil for the cake
2
While the cake is baking, make the caramel sauce
3
In a saucepan, whisk together the evaporated milk, sugar and eggs
4
Add the butter and put the pan over medium heat
5
Cook, stirring constantly, until the mixture thickens and just starts to bubble, about 10 to 12 minutes
6
Remove from the heat and cool completely
7
This can be made a day ahead and refrigerated once cooled
8
Bring to room temperature when you are ready to use it
9
To assemble the trifle in a large trifle bowl: Cut the cake into 1 1/2-inch cubes
10
Make a layer in the bottom of the dish with 1/3 of the cubes
11
Drizzle with some of the caramel sauce, enough to moisten the cake but not cover it completely
12
Sprinkle with 1/3 of the coconut and 1/3 of the nuts
13
Repeat twice more adding a little extra drizzle of caramel over the final coconut and nuts
14
(Any extra caramel sauce can be used as a topping for ice cream or pound cake
15
) Serve immediately or refrigerate until you are ready to serve
16
Cook's Note: the trifle can also be assembled in individual wine glasses or large tumblers