It was my mom’s birthday this week, so I made her a cake..type..thing. I didn’t want to make a plain cake (not special enough for my special mama), and I was kind of in the mood to try out a trifle. Trifles are AMAZING. I think I’ve really only had one, and it was made by my friend, Cherish, who went to baking school. So that’s probably why I think they’re so great. But I’ve only seen white cake versions of trifle, and my mom needs chocolate, so here’s what I did!
One could easily make this dessert from scratch, because it’s not a “difficult” thing to make, but it does have a lot of components, so I decided to take a couple of shortcuts.
I used boxed cake mix and jello pudding (instead of custard/mousse). I didn’t actually end up using the Cool Whip, because I found that I had time to make my own whipped cream.
So first things first, you make your cake (in 2 round pans):
While you wait for that to bake, you make your pudding. Like I said, trifles aren’t difficult to make, but they involve a lot of steps, and it seems that breaking those steps up is the best way to do it. I made the cake and pudding in the morning, then ran some errands while they cooled/chilled in the fridge, and did the rest in the afternoon.
Slice up some strawberries (or whatever fruit you’d like, but come on, with chocolate cake? It’s gonna be strawberries).
Then you make yo’self some delicious whipped cream. My heart broke a little when I bought that Cool Whip because I’ve NEVER used Cool Whip before, and I hope I never have to. I just didn’t think I’d have time to make my own, but I did! Yay!
Now you get to assemble! The best part! So thunk your cake pans upside down on the counter until the cake plops out, and shove one round to the bottom of the trifle dish. Then spread a layer of fruit, a layer of pudding, and a layer of whipped cream. Repeat once, and keep a couple of strawberries to garnish the top.
Refrigerate until serving.
By the way, as I wrapped my mom’s birthday gift, Jane hopped into the wrapping paper bin.
HAPPIEST CAT ALIVE