Caramel Chocolate Trifle

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Caramel Chocolate Trifle! Not only is this so simple... it tastes delicious!

This Caramel Chocolate trifle is not only one of the easiest desserts to put together, it is definitely one of the tastiest too!

Pretty layers of chocolate cake, caramel and whipped topping are a definite crowd pleaser.  While you can use store bought caramel and chocolate sauces, it is definitely worth the extra effort to make your own:

You can make the cake ahead of time and store it in the freezer making this quick and easy to put together when you’re ready!

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Caramel Chocolate Trifle

This Caramel Chocolate trifle is not only one of the easiest desserts to put together, it is definitely one of the tastiest too!

Did you make this recipe?

Ingredients:

CAKE LAYER

  • 1 box chocolate cake mix plus ingredients required to make cake

OR

  • 2 cups sugar
  • 1-3/4 cups flour
  • 3/4 cup cocoa powder
  • 1-1/2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup boiling water

CHOCOLATE PUDDING LAYER

  • 2 (4 servings size) chocolate pudding mix & 4 cups milk

OR

  • 1 1/3 cup sugar
  • 2/3 cup cocoa
  • 6 tablespoons cornstarch
  • pinch of salt
  • 4 1/4 cups milk
  • 2 tablespoons butter

OTHER

  • 1 (12oz) container frozen whipped topping (such as Cool Whip)
  • 1 cup caramel sauce (homemade is best)
  • 1 cup fudge sauce (homemade is best)

Directions:

CAKE

  1. Preheat oven to 350F. If using a box mix, bake cake according to package directions in a 9×13 pan.
  2. For a homemade cake, grease and flour a 9×13 pan.
  3. In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt.
  4. Add eggs, milk, oil, and vanilla to dry mixture and mix with an electric mixer on medium for about 2 minutes. Gently mix in boiling water. Note: Your batter will seem thin, it’s ok… it’s supposed to!
  5. Pour into prepared pan and bake 35-40 minute. Cool completely.

CHOCOLATE PUDDING LAYER

  1. Mix both boxes of pudding mix with 4 cups milk according to package directions.
  2. OR for homemade pudding, combine sugar, cocoa powder, cornstarch and salt in a saucepan, mix well. Add in cold milk, stir until combined.
  3. Turn heat onto medium high stirring constantly until mixture comes to a boil.
  4. Allow to boil for 1 minute while stirring, remove from heat and stir in butter. Cool completely stirring occasionally to avoid a skin forming.

ASSEMBLY

  1. Cut cake into small cubes. Reserve 1 cup of whipped topping for garnish.
  2. In a trifle dish, layer 1/2 of the cake, 1/2 of the fudge sauce, 1/2 of the whipped topping, 1/2 of the caramel, 1/2 of the pudding. Repeat layers.
  3. Top with reserved whipped topping. Refrigerate 4 hours or overnight.

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How to Make Caramel Chocolate Trifle

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Holly

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

9 comments on “Caramel Chocolate Trifle”

  1. OMG…That is amazing! I think I just gained 20 lbs. looking at it! Thanks for sharing. I’m visiting from Inspiration Monday link party.

  2. What a delicious looking trifle!!!

  3. Oh, ho, ho! This looks like chocolate and caramel HEAVEN! A chocolate cure trifle… I couldn’t imagine having a bad day after eating this bad boy! Can’t wait to try it! Visiting from the Time to Sparkle Link Party :)

  4. Saw this over at The Gunny Sack and had to come and say YUM!!! I have a link party on Fridays. Would love for you to link this up !

  5. Holly,
    Your Caramel Chocolate Trifle would be a big hit here at the cottage. Hope you are having a great weekend and thanks so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  6. My family consists of 100% Chocoholics. This will be a Major League Hit In Our House! Thank you for sharing such a magnificent recipe!

  7. If I wanted to prepare this with real whipped cream would I still want to prepare it the night before and let it rest overnight in the fridge, or would the whip cream liquefy?

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