- It gives me a reason to make my husband's favorite chocolate cake from Barefoot Contessa.
- I get to layer all the ingredients in the trifle bowl (something about this is calming to me- it's like a challenge each and every time I make a trifle)
- I get to experiment with different toppings and textures. Let my creative hair down for a bit :)
The first thing that I do is bake the cake. The Barefoot Contessa recipe will make two 9 inch round layers. I usually bake one 9 inch round and then make about 15-16 cupcakes with the remaining batter. The cupcakes only need to bake for about 15 minutes (or until inserted toothpick comes out clean).
While the cake is cooling (needs to be cooled completely) I cut up the strawberries (one whole package) and sprinkle them with about a Tablespoon of white sugar. I let the strawberries sit in the sugar mixture for a few hours in the refrigerator.
Once the cake has cooled, I break it up into 1 inch pieces. I use two bowls to separate the pieces of cake (this way I know the layers will be even in the trifle). I always have a little bit of the layer cake left (enough for a taste test for the hubby).
Next I make the pudding. I buy two large boxes of instant pudding and prepare it just as the box indicates. Because I am making a double batch (two boxes), I mix the pudding on low (to avoid splash). Heads up--this much pudding calls for 6 cups of milk.
While the pudding is setting in the refrigerator (takes about 5 minutes), I begin to layer the ingredients. I always start with a layer of strawberries on the bottom and around the bottom of the trifle bowl. I then pour 1/2 of the pudding mixture inside the ring of strawberries. Next I add the chunks of chocolate cake. On top of the chocolate cake I spread a thin layer of cool whip. On top of the Cool Whip I add another layer of strawberries (and a decorative ring against the trifle bowl). On top of strawberries I add the rest of the pudding mixture. On top of pudding I add cake. On top of cake I add Cool Whip. For decoration I add another ring of sliced strawberries. I also add four halved strawberries in the center with a raspberry. I cover the trifle with cling wrap and refrigerate until time to serve.
Scoop and enjoy!
I had a little extra of all of the ingredients this time... so I made four small ramekins of personal size trifles.