We like to add fresh blueberries and blackberries when in season to the top to give it a refreshing twist. Note the berry sauce can be made ahead of time and refrigerated.
Chocolate Raspberry Trifle Recipe
Makes 12 servings
1bag of MinusG The Best Ever! Chocolate Cake Mix
1 tsp GF Vanilla (we use McCormick's)
1/4 cup Oil
1/2 cup Milk or Milk Substitute
1/2 cup Hot Water or Hot Coffee
2 (6 oz) containers of Raspberries
2 Tbs Sugar
1 pint Heavy Whipping Cream (can use Cool Whip)
2 tsp Powdered Sugar
For the Chocolate Cake
- Mix the cake according to the package directions:
- Pour batter onto a greased 10X15 jellyroll pan.
- Bake 18 minutes @ 350 degrees.
- Cool completely
While the cake is cooling, make the raspberry sauce:
- 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.
Preparing the whipping cream:
- Pour heavy whipping cream into a mixing bowl and beat to soft peaks.
- Mix in the powered sugar.
NOW let's put this yumminess together!
- Cut the cake into cubes and put a layer on the bottom of a glass trifle bowl or individual glass containers.
- Layer the cubed cake with the whipped cream
- Followed with a light layer of raspberry sauce and a few fresh berries.
- Repeat these layers again finishing with the sauce and fresh berries.
Refrigerate until ready to serve. This can be assembled the day before serving.
To make this look more festive, drizzle with a little chocolate sauce, sprinkles or shaved chocolate on top of the last whipped cream layer and then add the last layer of sauce and fresh berries.
Make this dessert outdoor and picnic friendly by using clear plastic cups.
Did you make this recipe? Use hashtag #minusg to share your photos. We'd love to see your creations. And be sure to tag @minusgbaking on Instagram. Happy baking!