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Elegant Chocolate Angel Trifle


Rate this recipe 4.5/5 (16 Votes)
Elegant Chocolate Angel Trifle 1 Picture


  • 1/3 cup HERSHEY'S Cocoa
  • 1 package (16 oz.) angel food cake mix
  • 2 envelopes (1.3 oz. each) dry whipped topping mix
  • 1 cup cold nonfat milk
  • 1 teaspoon vanilla extract
  • 1 cup strawberry puree*
  • Strawberries(optional)


Servings 16
Adapted from


Step 1

1. Remove top oven rack; move other rack to lowest position.

2. Sift cocoa over dry cake mix in large bowl; stir to blend. Proceed with mixing cake as directed on package. Bake and cool as directed for 10-inch tube pan. Carefully run knife along side of pan to loosen cake; remove from pan. Using serrated knife, cut cake into sixteen slices.

3. Prepare whipped topping mixes as directed on package, using 1 cup milk and 1 teaspoon vanilla. Fold in strawberry puree.

4. For each serving, cut one cake slice into cubes and layer with about 1/3 cup strawberry mixture in individual dessert dish.** Garnish with strawberries, if desired. Refrigerate until ready to serve. Cover; refrigerate leftover dessert.

16 servings.

*Mash 2 cups sliced fresh strawberries (or frozen berries, thawed) in blender or food processor. Cover; blend until smooth. Puree should measure 1 cup.

**Entire cake can be cut into cubes and layered with strawberry mixture in trifle bowl.

Nutritional Information per serving:
Serving Size: 1/16th of recipe, Calories: 120, Calories from Fat: 0, Total Fat: 0g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 10mg, Total Carbohydrate: 27g, Dietary Fiber: 1g, Sugars: 19g, Protein: 1g


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