Shelly's Recipe

CHOCOLATE TOFFEE TRIFLE

Category: Trifles

1 box chocolate cake mix
1/2 cup coffee liqueur
2 cups fudge sauce, recipe follows, or 1 (16 oz) jar fudge sauce
3 chocolate covered toffee candy bars, broken into pieces
1 1/2 cups heavy cream whipped and sweetened with 1/3 cup sugar

Prepare the cake according to the pkg directions for a 13x9 inch cake. Cool thoroughly. Prick the entire top of the cake with a fork. Pour coffee liqueur over the cake and allow it to soak in. Wrap the cake with plastic and refrigerate for at least 3 hours. Slice the cake into 1 inch thick pieces.

Line the bottom of a large glass bowl with a single layer of cake. Pour 1/4 of the fudge sauce over the cake, top with 1/4 of the candy bar-bits then 1/3 of the whipped cream. Repeat layering 2 more times ending with fudge sauce and candy bits. Refrigerate until ready to serve. NOTE: Assemble the trifle shortly before serving or it will get soggy.

Hot Fudge Sauce
1 (4 oz) bar German chocolate
1/2 oz unsweetened chocolate
8 tbsp (1 stick) butter
3 cups powdered sugar
1 2/3 cups evaporated milk
1 1/4 tsp vanilla

To make the sauce: Melt the German chocolate with the butter in a saucepan over very low heat. Stir in the powdered sugar, alternating with evaporated milk and blending well. Stirring constantly, bring the mixture to a simmer over medium heat. Simmer until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla.