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Chocolate Raspberry Trifle

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Chocolate Raspberry Trifle

Dark, rich chocolate and raspberry goodness is just a bite away. This gluten-free recipe is made with our Chocolate Cake Mix. It's topped with whipped cream and raspberry sauce, light and not overly sweet, yet a delightful treat! 

Makes 12 servings 


For the Chocolate Cake

The Raspberry Sauce 

  • 2 (6 oz) containers of Raspberries 
  • 2 Tbs Sugar 
    • or warm seedless raspberry jam 

The Whipped Topping

  • 1 pint Heavy Whipping Cream (can use Cool Whip)
  • 2 tsp Powdered Sugar


MIX: Mix the cake according to the package directions. Pour batter onto a greased 10X15 jellyroll pan. 

BAKE: Bake18 minutes at 350 degrees. Remove from oven and cool completely.

MAKE RASPBERRY SAUCE: While the cake is cooling, make the raspberry sauce or warm raspberry jam to a sauce consistency. Combine 1 container of berries and sugar in a medium sauce pan and cook over low heat for 1-2 minutes. Mash the berries in the pan and continue cooking for 5-8 more minutes - mixture should be slightly thickened. Remove from heat and cool completely.

WHIP CREAM TOPPING: Pour heavy whipping cream into a mixing bowl and beat to soft peaks. Mix in the powered sugar.

ASSEMBLY: Cut cake into squares to fit glass bowls and place a layer on the bottom. Spoon a dollop of whipped cream followed with a light layer of raspberry sauce. Repeat layers again finishing with fresh berries. Refrigerate until ready to serve. Perfect for assembling a day ahead. 


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