Sinful Chocolate Carmel Trifle With Pecans Food

PECAN PRALINE CARAMEL TRIFLE

Steps:

• Preheat the oven to 350°F. Spread the chopped pecans in a single layer. Toast for 6-8 minutes then set aside to cool completely.
• Bake, cool and cube the Pecan Praline Buttermilk Pound Cake
• In a large mixing bowl using a hand or stand mixer whip together the instant pudding mix and half and half. Beat until thickened but still pourable.
• Add the cream cheese. Beat until completely incorporated about 2-3 minutes.
• By hand fold in 1 (8-oz) whipped topping.
• To assemble: start with 1/3 cake, topped with 1/2 pudding. Repeat ending with cubed cake.
• In a microwave safe bowl warm the dulce de leche until pourable for about 20-30 seconds.
• Drizzle 1/2 over the final layer of cubed cake. Frost with the remaining whipped topping.
• Drizzle the whipped topping with the remaining dulce de leche, sprinkle with bits-o-brickle and chopped pecans. (Make sure the dulce de leche is cooled slightly)
• Chill for 4 hours. Store leftovers chilled.

CARAMEL CHOCOLATE TRIFLE

Steps:

• Prepare and bake cake according to package directions for an 8-in. square baking pan. Cool on a wire rack. Prepare pudding according to package directions., Cut cake into 1-1/2-in. cubes. Place half of the cubes in a 3-qt. trifle bowl or large glass serving bowl; lightly press down to fill in gaps. Top with half of the whipped topping, pudding, caramel topping and toffee bits; repeat layers. Cover and refrigerate until serving.

CHOCOLATE PECAN CARAMELS

Steps:

• Line a 13x9-in. pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside. , In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball stage)., Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.

CARAMEL CHOCOLATE TRIFLE

Steps:

• Prepare and bake cake according to directions for an 8 inch square baking pan.
• Cool on a wire rack.
• Prepare pudding according to pkg. directions.
• Cut cake into 1 1/2 inch cubes.
• Place 1/2 of the cubes in a 3 quart trifle bowl, or large glass serving bowl.
• Lightly press down to fill gaps.
• Top with 1/2 of the Cool Whip, pudding, caramel topping and toffee bits.
• Repeat layers.
• Cover and refrigerate.

SINFUL CHOCOLATE CARMEL TRIFLE WITH PECANS

Steps:

• Bake Devils food cake, subsituting butter for oil,add an extra egg and 1/4 cup of cooled coffee to the mix.
• Cool cake and break into medium pieces set aside. In a Large Trifle bowl put a little carmel and pecans and pudding in the bottom of bowel. Start layering with cake,pudding, carmel,cool whip then pecans til you reach the top. Cover with remaining cool whip, drizzle with carmel and chocolate sauces and sprinkle of pecans. Refridgerate for at least 3hrs