Kahlua Trifle Cake Recipes

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.

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.

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.

Steps:

• Bake cake as directed.
• Cook pudding as directed using 2 cups of milk and 1 cup Kahlua instead of 3 cups of milk;cool.
• Crumble 1/2 of cake in a large punch bowl (looks nice served in a pedestal bowl) Next,pour 1/2 cooled pudding over cake then 1/2 of Cool Whip.
• Sprinkle with 1/2 of the candy bits.
• Repeat layers with remaining ingredients.
• Mmmmmmmmmm,Good.

Steps:

• Bake the cake in a 13 by 9-inch baking pan according to the package's directions. Pour pudding into a bowl and add milk and Kahlua; mix well. Leave Heath bars in wrappers and pound with a hammer to crush.
• In a very large pretty Trifle dish or glass bowl, layer in this order:
• 1/2 the cake cubes
• 1/2 the pudding mixture
• 1/2 the whipped cream
• 1/2 the Heath bars
• Repeat layers. Cover with plastic wrap and refrigerate overnight.

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.

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.).

Steps:

• Mix packaged cake mix with the 3 eggs, 1 1/4 cups water and 1/3 cup oil.
• Prepare pudding using the 4 1/2 cups milk.
• When cake is cool, cut into bitesize chunks and place 1/2 in a glass stemmed bowl, preferably with straight sides.
• Sprinle top with 1/2 of the Kahlua Top with 1/2 of the chocolate pudding.
• Top with 1/2 of the crushed Heath Bars.
• Spread 1/2 of the Cool Whip over this.
• Repeat all layers.
• Top with crushed Heath Bars.
• (**see note).
• NOTE:* Any cake mix can be used.
• Adjust ingredients per your cake mix directions.
• Also any store bought (unfrosted) chocolate cake would work just as well.
• **Heath Bars now come already crushed in 6 oz packages.