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Category: Trifles
Prep Time: Cook Time: Total Time:
1 small instant chocolate pudding
2 cups milk
2 cups whipping cream, whipped
1 Chocolate buttermilk cake (recipe follows), cut into 1 inch pieces
1/4 cup Kirsch or maraschino cherry juice
2 (14 oz) cans cherries, drained and pitted
Prepare pudding according to directions with the milk. Refrigerate until needed. Spread 1/3rd of whipped cream into bottom of a glass serving bowl. Top with 1/2 the cake pieces and sprinkle with kirsch. Top with 1/2 the cherries and spread with 1/2 the pudding. Repeat layers ending with whipped cream. Cover and refrigerate at least 4 hours or overnight. To serve, garnish with grated chocolate and maraschino cherries.
Chocolate Buttermilk Cake
1 cup flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter, room temperature
1 1/4 cups packed brown sugar
1 1/2 squares unsweetened chocolate, melted
2 eggs
3/4 cup buttermilk
1 tsp vanilla
In a small bowl, stir together dry ingredients and set aside. In a large bowl, cream butter and brown sugar and add melted chocolate, blending until smooth. Add eggs. Beat well. Add flour mixture alternately with buttermilk to creamed mixture, beginning and ending with flour mixture. Add vanilla. Beat well. Pour into a greased square cake pan. Bake at 375 for 35-40 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
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BLACK FOREST TRIFLE II
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Category: Trifles
Prep Time: Cook Time: Total Time:
1 small instant chocolate pudding
2 cups milk
2 cups whipping cream, whipped
1 Chocolate buttermilk cake (recipe follows), cut into 1 inch pieces
1/4 cup Kirsch or maraschino cherry juice
2 (14 oz) cans cherries, drained and pitted
Prepare pudding according to directions with the milk. Refrigerate until needed. Spread 1/3rd of whipped cream into bottom of a glass serving bowl. Top with 1/2 the cake pieces and sprinkle with kirsch. Top with 1/2 the cherries and spread with 1/2 the pudding. Repeat layers ending with whipped cream. Cover and refrigerate at least 4 hours or overnight. To serve, garnish with grated chocolate and maraschino cherries.
Chocolate Buttermilk Cake
1 cup flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter, room temperature
1 1/4 cups packed brown sugar
1 1/2 squares unsweetened chocolate, melted
2 eggs
3/4 cup buttermilk
1 tsp vanilla
In a small bowl, stir together dry ingredients and set aside. In a large bowl, cream butter and brown sugar and add melted chocolate, blending until smooth. Add eggs. Beat well. Add flour mixture alternately with buttermilk to creamed mixture, beginning and ending with flour mixture. Add vanilla. Beat well. Pour into a greased square cake pan. Bake at 375 for 35-40 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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