|Gluten Free Chocolate Toffee Trifle|
Guess where I took this lovely little chocolaty delight this weekend? To a potluck and square dance!! I went square dancing with this Gluten Free Chocolate Toffee Trifle...it's even a good dance partner (well, I guess I didn't really dance with it, but my husband wasn't such a bad dance partner though...yee haw!). I really had the best time, and let me tell you, I didn't bring a crumb of that trifle home...I actually think someone might have licked my trifle bowl clean. It was a hit. Someone told me they actually saw a crowd around it, so they hurried over to get whatever everyone was crowding around before it was gone! I was delighted to make so many people so happy. That is exactly why I do this whole baking/blogging thing...I just want you all happy (you might want to try square dancing too, if you want to be happy. I had a smile on my face the whole time).
To make this trifle, I start with a gluten free cake mix, just to make things easier, but more power to you if you would like to make a gluten free cake from scratch instead. You could try out the Hershey's One Bowl Chocolate Cake recipe from my blog, and just make it in a 9x13 instead of the bundt pan. Either way, you will not be sorry. If you don't have a trifle bowl, any clear bowl will work. I hope you try this one out, and let me know in the comments below how it comes out. Happy baking!
GLUTEN FREE CHOCOLATE TOFFEE TRIFLE
Recipe from: Goodies Gone Gluten Free
Slightly Adapted from: Paula Deen
Click here for Printable Recipe
1 box of gluten free chocolate cake mix (I used Betty Crocker) or homemade GF cake
2 cups fudge sauce, recipe follows, or 1 16 oz. jar fudge sauce (I always do the homemade)
3 chocolate covered toffee candy bars, broken into pieces
1 1/2 cups heavy cream whipped and sweetened with 1/3 cup sugar
Prepare the cake according to the package directions for a 9 x 13 cake. Cool thoroughly. Slice the cake into 1-inch thick pieces.
Line the bottom of a large glass bowl with a single layer of cake. Pour 1/4 of the fudge sauce over the cake. Top with 1/4 of the candy bar bits, then 1/3 of the whipped cream. Repeat layering 2 more times ending with fudge sauce and candy bits. Top with whipped cream and candy bits for garnish. Refrigerate until ready to serve. Assemble the trifle shortly before serving or it will get soggy.
Hot Fudge Sauce:
1 (4-ounce) bar German Chocolate
1/2 ounce unsweetened chocolate
8 tablespoons (1 stick) butter
3 cups powdered sugar
1 2/3 cups evaporated milk
1 1/4 tsp. vanilla
To make the sauce: Melt the German Chocolate with the butter in a saucepan over very low heat. Stir in the powdered sugar, alternating with evaporated milk and blending well. Stirring constantly, bring the mixture to a simmer over medium heat. Simmer until the mixture becomes thick and creamy. About 8 minutes. Stir in the vanilla.