German Chocolate Cake Trifle


German Chocolate Cake Trifle


°1 German chocolate cake mix prepared in a 9x13 pan as directed (cake only)

°German chocolate mousse:

°1 1/3 cup milk

°2 teaspoons unflavored gelatin

°1 teaspoon vanilla

°8 oz. German bakers' chocolate, coarsely chopped

°4 cups cold whisk, thawed

+Coconut and walnut filling:

°1 cup white sugar

°1 cup evaporated milk

°1/2 cup unsalted butter

°3 egg yolks

°1 1/3 cup sweetened shredded coconut

°1 cup chopped pecans

°1 teaspoon vanilla


German chocolate mousse:

In a heavy-bottomed saucepan, combine the milk, gelatin, and vanilla extract. Leave for 3 minutes, then cook over medium-high heat until bubbles begin to form around the edge (~180°F). Do not let the mixture boil.

Remove from heat, add chocolate, covered for 5 minutes. Then use a whisk to mix the chocolate until the mixture is smooth.

Pour the mixture into a large bowl, cover tightly with plastic wrap, and let stand for 1 hour. Using a rubber spatula, gently fold in Cool Whip until completely blended. Don't miss or hit. The chocolate mixture will still be very thin so it may look like it won't come together, but keep working it gently until each is one color.

Cover and leave for 3 hours, until completely combined.

Coconut and walnut filling:

In a saucepan, mix 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks.

Cook on low heat, stirring constantly, to mixture thickens.

Remove from heat and add coconut, pecans and vanilla extract.

Refrigerate until thick enough to spread or refrigerate until ready to assemble the truffles.

Assemble the trifle:

In a large glass taffy bowl, cover the bottom of the cake with pieces of the prepared cake. Layer on half of the chocolate mousse, then brush with half of the coconut-walnut filling.

Repeat the layers again until you have finished with the coconut filling on top. You'll likely use only about two-thirds of the prepared cake. You can wrap the rest and freeze it, or keep it for a snack!

Garnish with pecan halves, if desired. Keep refrigerated and serve cold.

Enjoy !