SWEETS RECIPES

German Chocolate Cake Trifle | Full Recipe

All member family loves Chocolate, as a result, trifles are the favorite dessert. Always, German Chocolate Cake was a total hit with my kids.

There are many different methods to prepare this recipe, It can be quick and easy. Today we will follow these post’s instructions to make a special version or come up with a new one. I don’t know if someone here already tried this way.

For this full recipe of German Chocolate Cake, it’s preferable to prepare the mousse and coconut pecan filling the day before the party, as a result, you will get the best version of the dessert, to show your skills in front of the crowd. In the morning when you finished, keep it in the refrigerator until the evening show.

How to make the German Chocolate Cake Trifle:

Ingredients :

  • 1 German chocolate cake mix, prepared in 9×13 pan according to directions (cake only).

German Chocolate Mousse:

  • 1 ⅓ cups milk.
  • 2 tsp unflavored gelatin.
  • 1 tsp vanilla extract.
  • 8 ounces Bakers German Chocolate, roughly chopped.
  • 4 cups Cool Whip, thawed.

Coconut-Pecan Filling:

  • 1 cup white sugar.
  • 1 cup evaporated milk.
  • ½ cup unsalted butter.
  • 3 egg yolks.
  • 1 ⅓ cups sweetened shredded coconut.
  • 1 cup chopped pecans.
  • 1 tsp vanilla extract.

Instructions :

German Chocolate Mousse:

  1. In a saucepan, combine the milk, gelatin, and vanilla extract. Let stand for 3 minutes, then cook on medium-high heat until see bubbles around the edge. The mixture shouldn’t boil.
  2. Remove out from the heat. Add the chocolate and cover for five minutes. Using a whisk, mix the chocolate until the mixture is smooth.
  3. Pour mixture into a large bowl, cover tightly with plastic wrap, and let for 1 hour. Use a rubber spatula to fold in until the mixture is totally combined. Do not whisk or beat. Just still gently fold in until the mixture has one color.
  4. Cover the mixture and let it cool for about 3 hours or until fully set.

Coconut-Pecan Filling:

  1. In a saucepan combine 1 cup sugar, evaporated milk, ½ cup butter, and 3 egg yolks.
  2. Cook over low heat, stirring constantly until the mixture thickens.
  3. Remove from heat and stir in the coconut, pecans, and vanilla extract.
  4. Cool until thick enough to spread or refrigerate until ready to assemble the trifle.

Assemble the Trifle:

  1. In a large glass trifle bowl, cover the bottom with chunks of the prepared cake. Layer with half of the chocolate mousse, and then spread with half of the coconut pecan filling.
  2. Repeat the layers again so that you end with the coconut-pecan filling on top. You will probably only use about ⅔ of the prepared cake. You can wrap and freeze the rest.
  3. Decorate with halved pecans, if desired. Keep refrigerated and serve cold.

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