Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- --------DOROTHY CROSS
TMPJ72B-------------------
4 oz Instant chocolate fudge
-pudding and pie filling
1 c Milk
2 c Heavy cream, whipped
6 tb Seedless red raspberry jam
12 oz Loaf pound cake -- 1/2" slices
3 tb Creme de cacao
1/2 c Chocolate fudge sauce
1/2 c Diced roasted almonds
1. In a medium bowl, combine pudding mix with milk.
Whisk until well blended, 1 to 2 minutes; mixture will
thicken as mixed. Fold in half of whipped cream until
well blended and no white streaks remain; set aside.
2. To assemble trifle, heat raspberry jam in microwave
or over low heat until melted when stirred. In a 2 or
2-1/2-quart glass serving bowl, arrange 4 or 5 slices
of pound cake to cover bottom of dish and curve up
sides of bowl slightly. Sprinkle 1 tablespoon creme de
cacao over cake. Drizzle 1/4 cup chocolate sauce and
then 2 tablespoons jam on top. Using back of a spoon,
spread jam around evenly. Add half of reserved pudding
mixture and spread evenly. 3. Top with 3 or 4 cake
slices to cover in a single layer. Repeat as above
using 1 tablespoon creme de cacao, remaining 1/4 cup
chocolate sauce, 2 tablespoons jam and remaining
pudding mixture. 4. Top with 3 or 4 more cake slices.
Drizzle remaining 1 tablespoon creme de cacao over
cake and spread remaining 2 tablespoons raspberry jam
on top. Cover trifle with remaining whipped cream,
spreading evenly. Sprinkle almonds on top. 5. Cover
trifle and refrigerate until well chilled, 5 to 6
hours or overnight. Use a large spoon to scoop out and
serve. Source: 365 Great Chocolate Desserts Cookbook
