Mocha-Chocolate Trifle

With the new year starting in full swing and everyone wanting to eat light I came across a good looking trifle that caught my eye. I couldn’t decide on if I wanted to change it up and use Amaretto instead of Kahlua so I did 1/2 and 1/2. The only problem is I didn’t remember which side was which so when you get a spoonful you never know what flavor side you got. Both sides are tasty so it works well with either one. You can’t tell it’s low-fat, light or whatever term it is to use. I would make this again to bring to a party, you can’t go wrong with pudding and cake!

Mocha-Chocolate Trifle

(Adapted from Cooking Light April 1998)

Ingredients
1 (18.25-ounce) package light devil’s food cake mix
1 1/3 cups water
2 tablespoons vegetable oil
2 large egg whites
1 large egg
Cooking spray
3 cups cold fat-free milk
1 (5.9-ounce) package chocolate instant pudding mix I used fat-free
1/2 cup Kahlúa (coffee-flavored liqueur) or 1/2 cup strong brewed coffee I did 1/2 the trifle with Kahlua and 1/2 the trifle with Amaretto
1 (8-ounce) carton frozen fat-free whipped topping, thawed
1/2 cup chopped reduced-fat chocolate toffee crisp bars (about 4 bars) (such as Hershey’s Sweet Escapes) I could only find Hershey’s Nugget Extra Creamy Milk Chocolate with Toffee and Almonds

Preheat oven to 350°.

Combine first 5 ingredients in a large bowl; beat at medium speed of a mixer until well-blended.

Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.

Combine milk and pudding mix in a medium bowl; prepare according to package directions.

Tear half of cake into pieces; place in a 3-quart bowl or trifle dish. Pour half of Kahlúa over cake pieces; top with half of pudding, whipped topping, and chocolate bars.

It might not be the prettiest, but it taste really good!