Chocolate Pineapple Trifle

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Chocolate Pineapple Trifle

Post  justmecookin on Mon May 17, 2010 2:27 pm

Chocolate Pineapple Trifle

1 package (16 ounces) angel food cake mix
1/2 cup sugar
2 tablespoons cornstarch
4 cups cold milk, divided
3 eggs, lightly beaten
1 can (20 ounces) crushed pineapple, drained
1 teaspoon vanilla extract
1 package (5.9 ounces) instant chocolate pudding mix
1/3 cup water
2 teaspoons rum extract
2 cups whipping cream
2 tablespoons confectioners' sugar
Pineapple chunks and grated chocolate, optional

Prepare and bake cake according to package directions. Cool completely. Meanwhile, for pineapple pudding, combine sugar and cornstarch in a large saucepan. Gradually whisk in 2 cups of milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir 1/2 cup hot mixture into the eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer.

Remove from the heat; stir in pineapple and vanilla. Pour into a bowl; press a piece of waxed paper or plastic wrap on top of pudding. Refrigerate, without stirring, until cooled. Meanwhile, place the remaining milk in a bowl. Whisk in chocolate pudding mix for 2 minutes or until thickened. Chill.

To assemble, cut cooled cake into 1-in. cubes. Place a third of the cake in a 3-1/2-qt. trifle dish. Combine water and rum extract; drizzle a third over the cake. Top with pineapple pudding, a third of the cake and a third of the rum mixture. Layer with the chocolate pudding and remaining cake and rum mixture. Cover and chill.

Just before serving, in a mixing bowl, beat cream and confectioners' sugar until stiff peaks form; spread over cake. Garnish with pineapple and grated chocolate if desired. Makes 10-12 servings

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