Saturday, October 5, 2013

Claire Nullmeyer Chocolate Raspberry Trifle

Claire Nullmeyer with her Chocolate Raspberry Trifle
Summer Trifle from Tastes & Treasures cookbook page 154 is a delicious recipe. Claire Nullmeyer brought a mouth-watering chocolate simplified version to our September Historical League meeting.

Claire sent in her recipe:
 An adaption from Magnolia Bakery Cookbook "Accidental Trifle".
1.Use your favorite cake recipe (chocolate, white, yellow). Bake according to directions, allow to cool, break into bite size pieces.
2.Mix 2 large packages of instant chocolate pudding according to directions.
3.Whip 2 cups of heavy cream with 2 tablespoons of sugar and 2 teaspoons of vanilla (or almond extract).
4.Cut up fresh fruit (berries, peaches, bananas etc.)
5.In a large glass bowl, starting with cake bites, alternate layers of cake, pudding, whipped cream, fresh fruit until 3/4 full.
6.You can garnish with chocolate wafer crumbs or crushed nuts.