Madtown Macs Kahlua Cake Trifle Recipe 435 Food

KAHLUA TRIFLE CAKE

Steps:

• 1. Follow directions on the cake mix and bake as instructed in a 8x10 pan. Before you bake your cake set out your Cool Whip to become soft....
• 2. After the cake as cooled poke several holes in it using a fork. Then pour your Kahlua over the entire cake and let set for at least one hour (overnight is also okay).
• 3. After you have added the Kahlua to your cake start making the mousse. Follow the directions on the Dream Whip box (using all pkgs inside the box)this is where you also use the instant pudding mix. When it's done put in the refrigerator.
• 4. Take a large zip loc bag and place your candy bars (out of their wrappers) inside the bag and smash with a small hammer or the side of a meat tenderizer. I laid a thin dish towel over the bag to help with holes not being made. Remove your mousse from the refrigerator to become room temperature.
• 5. Take your cake and criss cross cut it into small squares. Do not worry about them staying perfect as it doesn't matter.
• 6. Take your trifle dish (I bought one relatively inexpensive) and start layering. Lay down a nice layer of cake chunks, then a layer of mousse, then your Cool Whip and a layer of crushed candy bar and repeat. Your might have enough to make a small one as well. The extra cake is delicious the way it is as my family loved it as well it was so moist.

MADTOWN MAC'S KAHLUA CAKE TRIFLE RECIPE - (4.3/5)

Steps:

• Bake a chocolate cake per package directions. When it's cool poke holes with a fork or skewer all over it and pour Kahlua on top. Let it soak for an hour or even overnight. When ready to assemble the cake use a knife to cut the cake into 1 inch squares - or cubes. Make chocolate mousse to the package directions. Defrost the cool whip, or prepare the dream whip or whipped cream. If your using candy bars, using a meat mallet break them into pieces while still in the wrappers. Any deep bowl is acceptable to begin assembly. Start with a layer of cake cubes. Then a layer of the chocolate mousse. Then a layer of Cool Whip. Then sprinkle candy pieces. Repeat ending with the Cool Whip and candy on top.

KAHLUA CHOCOLATE TRIFLE

Steps:

• Prepare, bake and cool cake in a 9 x 13 inch pan according to package directions.
• Poke holes in cake with fork and pour KAHLUA over top.
• Refrigerate several hours or overnight and cut cake into cubes.
• In a large bowl, prepare pudding mixes with milk according to package directions.
• Using a large clear glass bowl or trifle dish, layer 1/3 each of cake cubes, pudding and Cool Whip.
• Repeat layers 2 more times.
• Refrigerate until serving time.

CHOCOLATE KAHLUA TOFFEE TRIFLE

Steps:

• Prepare cake according to the box.
• Set aside to cool.
• Cut the cake up into cubes.
• Combine pudding mix, milk and Kahlua.
• If it is too runny, set it aside in the fridge to allow it to thicken for 20 minutes.
• It will make it easier to work with.
• To assemble, use a pretty straight-sided glass bowl or trifle bowl.
• Layer the bottom with 1/2 the cake cubes making sure to line the sides of the bowl.
• I usually like to cut a few rectangular pieces to line the side with and then fill the inside with the cubes.
• Pour 1/2 the the pudding over the the cake layer making sure to spread it to the side of the bowl so you can see the layer.
• Spread 1/2 the Cool Whip on top of the pudding mix in the same manner.
• Sprinkle 1/2 the Skors bits on top of the Cool Whip.
• Repeat the layering with the rest of the ingredients ending with the Skors bits on top.
• Chill overnight before serving.

SHEET PAN TRIFLE

Steps:

• For the cake: Position an oven rack in the center of the oven and preheat to 375 degrees F. Lightly coat an 18-by-13-inch sheet pan with nonstick baking spray. Line the bottom with parchment. Set aside.
• Beat the eggs, sugar, baking powder and salt in a stand mixer fitted with the whisk attachment on high speed until the mixture is pale and very thick (enough to hold a wake from whisk), about 10 minutes (see Cook's Note). Reduce the speed to medium-high and drizzle in the butter and vanilla until just combined, about 10 seconds. Reduce the speed to low and add the sifted flour all at once. Beat until just combined, about 5 seconds. Gently fold the batter once or twice using a rubber spatula, then scrape it into the prepared sheet pan. Spread it evenly with the spatula, using broad, gentle strokes to keep the batter airy.
• Bake, rotating the pan halfway through, until the top is lightly golden, 15 to 18 minutes. Cool in the sheet pan for 10 minutes, then invert onto a wire rack and cool completely.
• For the assembly: Combine the blackberries, blueberries, raspberries, and strawberries with the sugar and lemon zest and juice in a large bowl and lightly toss with a spoon to combine. Set aside for 15 minutes to allow the berries to release some juice.
• Use a sharp paring knife to cut out 2 rounds and 2 half-rounds from the sheet cake, using the top of the trifle dish as a guide. The 2 half-circles can be combined to create 1 whole circle. This gives you 3 layers of cake. Reserve all the cake scraps.
• Spread about 1 1/3 cups of the lemon pudding in the bottom of a 4-quart round trifle dish, then top with a cake round, about 2 cups of berries (including some of the juices) and about 1/2 cup of the whipped cream. Repeat the layers 2 more times. Pile the remaining berries on top in the center and spread the remaining whipped cream around the edges. Crumble there rerved scraps of cake with your fingers and sprinkle over the whipped cream.
• Keep cold in the refrigerator until ready to serve, up to 12 hours.

CHOCOLATE KAHLUA® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
• Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

AWESOME KAHLUA CAKE

Steps:

• Set oven to 350°F.
• Set oven rack to second lowest position.
• Generously grease and flour a bundt pan.
• In a large bowl combine the cake mix with pudding mix, sour cream, oil, water, eggs, Kahlua and cinnamon; beat until well blended.
• Stir chocolate chips and walnuts.
• Pour into a greased and floured bundt pan pan.
• Bake at 350°F for 45-60 minutes, or until the cake tests done.
• For the glaze; mix confectioners sugar starting with 2 tablespoons Kahlua until smooth adding in more Kahlua until desired consistency is achieved.
• Pour over cake.

CHOCOLATE KAHLUA® TRIFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix the brownie mix, water, vegetable oil, and eggs together in a mixing bowl until smooth, and pour the batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the middle of the brownies shows moist crumbs, 25 to 30 minutes. Set the brownies aside, and cool completely. Use a chopstick or the end of a wooden spoon to poke holes all over the brownies, about 1/2-inch apart; drizzle the coffee liqueur all over the brownies. Let the brownies stand 5 minutes to soak up the liqueur.
• In a bowl, whisk the chocolate pudding mix with cold milk until thickened, about 2 minutes; allow to stand 5 more minutes to set.
• To assemble dessert, cut the brownies up into small cubes. Layer 1/3 of the brownies into the bottom of a glass trifle bowl, and top with a layer of pudding, then a layer of whipped topping. Repeat twice more, ending with whipped topping. Chill at least 4 hours before serving.