Mocha-Chocolate Trifle

Mocha-Chocolate Trifle
Photo by Howard L. Puckett


  • 1 (8-ounce) carton frozen fat-free whipped topping, thawed
  • ½ cup chopped reduced-fat chocolate toffee crisp bars (about 4 bars) (such as Hershey's Sweet Escapes)
  • 1 (18.25-ounce) package light devil's food cake mix
  • 2 tablespoons vegetable oil
  • 1 (5.9-ounce) package chocolate instant pudding mix
  • ½ cup Kahlúa (coffee-flavored liqueur) or 1/2 cup strong brewed coffee
  • 2 large egg whites
  • + 4 more ingredients
    • 3 cups cold fat-free milk
    • Cooking spray
    • 1 large egg
    • 1 1/3 cups water

Preheat oven to 350°. Combine first 5 ingredients in a large bowl; beat at medium speed of a mixer until well-blended. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minute...

View full recipe at My Recipes


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