Kahlua Trifle Cake Recipes

CHOCOLATE KAHLUA® TRIFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix the brownie mix, water, vegetable oil, and eggs together in a mixing bowl until smooth, and pour the batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the middle of the brownies shows moist crumbs, 25 to 30 minutes. Set the brownies aside, and cool completely. Use a chopstick or the end of a wooden spoon to poke holes all over the brownies, about 1/2-inch apart; drizzle the coffee liqueur all over the brownies. Let the brownies stand 5 minutes to soak up the liqueur.
• In a bowl, whisk the chocolate pudding mix with cold milk until thickened, about 2 minutes; allow to stand 5 more minutes to set.
• To assemble dessert, cut the brownies up into small cubes. Layer 1/3 of the brownies into the bottom of a glass trifle bowl, and top with a layer of pudding, then a layer of whipped topping. Repeat twice more, ending with whipped topping. Chill at least 4 hours before serving.

KAHLUA TRIFLE CAKE

Steps:

• 1. Follow directions on the cake mix and bake as instructed in a 8x10 pan. Before you bake your cake set out your Cool Whip to become soft....
• 2. After the cake as cooled poke several holes in it using a fork. Then pour your Kahlua over the entire cake and let set for at least one hour (overnight is also okay).
• 3. After you have added the Kahlua to your cake start making the mousse. Follow the directions on the Dream Whip box (using all pkgs inside the box)this is where you also use the instant pudding mix. When it's done put in the refrigerator.
• 4. Take a large zip loc bag and place your candy bars (out of their wrappers) inside the bag and smash with a small hammer or the side of a meat tenderizer. I laid a thin dish towel over the bag to help with holes not being made. Remove your mousse from the refrigerator to become room temperature.
• 5. Take your cake and criss cross cut it into small squares. Do not worry about them staying perfect as it doesn't matter.
• 6. Take your trifle dish (I bought one relatively inexpensive) and start layering. Lay down a nice layer of cake chunks, then a layer of mousse, then your Cool Whip and a layer of crushed candy bar and repeat. Your might have enough to make a small one as well. The extra cake is delicious the way it is as my family loved it as well it was so moist.

CHOCOLATE KAHLUA SKOR TRIFLE

Steps:

• Prepare vanilla pudding mix per box instructions adding Kahlua and refrigerate overnight.
• Perpare chocolate cake mix per box directions in 2 round cake pans.
• Cool and cut each round cake to create 4 rounds.
• Break candy bars into small bits.
• Trifle bowl:.
• Carefully lay one cake round on bottom of trifle dish.
• Spread thin layer of pudding over the cake.
• Spread even layer of whipped cream over the pudding.
• Layer Skor bits over the whipped cream.
• Repeat in that order for a total of 16 layers.
• Enjoy!
• (Keep in the fridge until your ready to dive in.).

CHOCOLATE KAHLUA TRIFLE

Steps:

• Bake cake according to directions and cool. Cook pudding using 3 cups of milk and 1 cup of Kahlua. Let cool completely. To assemble: In a trifle bowl layer in this order: Cake, pudding, Cool Whip, Heath bars. Repeat.

KAHLUA CHOCOLATE TRIFLE

Steps:

• Prepare, bake and cool cake in a 9 x 13 inch pan according to package directions.
• Poke holes in cake with fork and pour KAHLUA over top.
• Refrigerate several hours or overnight and cut cake into cubes.
• In a large bowl, prepare pudding mixes with milk according to package directions.
• Using a large clear glass bowl or trifle dish, layer 1/3 each of cake cubes, pudding and Cool Whip.
• Repeat layers 2 more times.
• Refrigerate until serving time.

CHOCOLATE KAHLUA TOFFEE TRIFLE

Steps:

• Prepare cake according to the box.
• Set aside to cool.
• Cut the cake up into cubes.
• Combine pudding mix, milk and Kahlua.
• If it is too runny, set it aside in the fridge to allow it to thicken for 20 minutes.
• It will make it easier to work with.
• To assemble, use a pretty straight-sided glass bowl or trifle bowl.
• Layer the bottom with 1/2 the cake cubes making sure to line the sides of the bowl.
• I usually like to cut a few rectangular pieces to line the side with and then fill the inside with the cubes.
• Pour 1/2 the the pudding over the the cake layer making sure to spread it to the side of the bowl so you can see the layer.
• Spread 1/2 the Cool Whip on top of the pudding mix in the same manner.
• Sprinkle 1/2 the Skors bits on top of the Cool Whip.
• Repeat the layering with the rest of the ingredients ending with the Skors bits on top.
• Chill overnight before serving.

CHOCOLATE KAHLUA® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
• Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.