Double Chocolate Stout Trifle

By KatrinaB

This dessert can be made two ways. The first is made in a trifle bowl and spooned out to serving dishes (this version uses Truwhip frozen whipped topping). I make it this way to serve a crowd. The second version is assembled in to dessert dishes to serve at a small dinner party. With this version I garnish with real whipped cream.

Ingredients

• Chocolate Stout Cake
• Courtesy of Taste of Home: http://www.tasteofhome.com/recipes/chocolate-guinness-cake (I prefer to use Young's Double Chocolate Stout in my recipe)
• Chocolate Stout Pudding
• 1/4 C. cornstarch
• 1/4 C. sugar
• 2 C. Milk (whole milk or low fat)
• 1 egg yolk
• 1 tsp. vanilla extract
• 3 ounces Young's Double Chocolate Stout
• 3 ounces semi sweet chocolate
• 1 8 ounce package chocolate Heath bar toffee bits
• 1 10 ounce container of Truwhip frozen whipped topping

Preparation

Step 1

Prepare cake as directed except divide mixture among 3 greased and floured 8 inch cake pans and bake for 22 minutes. Once cakes are cooled trim off outside edge and chop or tear in to bite size pieces.

To prepare pudding whisk together cornstarch and sugar in a sauce pan. Whisk in the milk, egg yolk and vanilla. Cook over medium heat whisking frequently. Once thickened remove from heat. Stir in the stout and chocolate. Once the chocolate has melted pour into a bowl to cool. Place in the refrigerator and cool for at least 2 hours.

To assemble the trifle:

Place half of the chopped cake on the bottom of a trifle dish.
Top with half of the pudding and almost half of the Heath bar bits (Reserve about 1/4 C. for the top). Repeat. Top with Truwhip and what is left of the Heath bar bits.