Texas Sheet Cake Trifle
Texas Sheet Cake Trifle is nothing short of “sinful,” according to my friends. It’s so rich, so decadent, so chocolaty, so mouthwatering you won’t want to stop eating bite after delectable bite. This sensational dessert uses Texas Sheet Cake, Texas Sheet Cake Icing, chocolate pudding and Cool Whip layered in a trifle dish for the ultimate chocolate dessert to die for!
This dessert started out as a flop. No kidding. I mean an unqualified disaster. I was trying to make Texas Sheet Cake Brownies for a backyard cookout we were having at our house a couple of weeks ago. I found a great looking recipe on Pinterest. But when I tried it, I couldn’t get the cake mixture out of the miniature muffin tins without it crumbling or falling apart.
I had several pans of cakey muffins on my counter and just couldn’t bring myself to throw it all out. So I sent my husband to the store for some chocolate pudding and Cool Whip and decided to use the crumbles of Texas Sheet Cake in trifle form instead. I was grateful for the inspiration.
One of our guests tried it and said it was just plain sinful, it was so good. After that, everyone wanted a piece–even the kids were digging out the crumbs. I was lucky enough to scrape up one bite–just one bite–for myself before the dessert was cleaned out. Oh my. It was divine. Texas Sheet Cake Trifle turned an unmitigated disaster into a spectacular dessert that everyone fought over! That sure made me feel good. 🙂
I won’t kid you. This dessert is a good bit of work to put together. First you make the Texas Sheet Cake Brownies in muffin tins. Quite frankly, since it just has to be crumbled it would be easier to just go ahead and bake the cake on a sheet pan and then cut into one-inch pieces.
Then you have to make up the icing and finally you have to make up the pudding. So after making these three things, then you can assemble the dessert in a trifle dish. Even still, if you aren’t afraid of a little work, this dessert is a chocolate lover’s dream. It’s creamy and so heavenly you and your family members will fight over the last bite. 🙂
This delicious recipe is featured at Favorite Southern Recipes here.
Texas Sheet Cake Trifle is a heavenly chocolate dessert that has triple chocolate flavor. Chocolate cake, chocolate icing and chocolate pudding. Amazing.
Our company thought this dessert was so rich and decadent that it was sinful! It was hard trying not to be gluttonous.
Every bite of Texas Sheet Cake Trifle is so heavenly that it’s hard to stop eating.
Here’s what I did.
I used these ingredients for the cake crumbles.
Place butter in a saucepan over medium heat. Add cocoa and water. Heat until butter melts. Remove from heat and cool.
Pour chocolate mixture into large mixing bowl. Add sugar, flour, baking soda, salt, vanilla and sour cream.
Whisk ingredients to combine.
I poured these into greased miniature muffin tins. But it would be easier to bake this in a greased and floured 11×17″ cookie sheet with edges. Bake at 350 for about 15-20 minutes or until done. (A sheet cake may take longer to bake). Cool and remove from pans with a knife. Crumble cake or cut into 1-inch bite sized pieces. Set aside.
I used these ingredients to make the Texas Sheet Cake Icing.
Place butter in a small saucepan. Add cocoa and milk.
Bring to a boil. Remove from heat.
Add vanilla, powdered sugar and pecans.
Stir to combine. This needs to be kept over a very low heat so the icing stays of drizzling capacity. Otherwise, the icing will harden to fudge and you will have to re-heat it to soften it enough to drizzle over dessert.
I used these ingredients to make the pudding layer.
Mix chocolate pudding, condensed milk and water with an electric mixer until thickened. Add Cool Whip.
Stir to combine and set aside.
Now we’re ready to assemble the dessert. The icing is in the red saucepan. The chocolate pudding/filling is in the white bowl on the top left. The Texas Sheet Cake crumbles are in the bowl on the top right.
Place one-third of the cake crumbles into trifle dish.
Top with one-third of the pudding and drizzle one-fourth of the icing over top. Repeat layers twice.
Top with remaining Cool Whip and drizzle remaining icing over top.
Top with maraschino cherries to serve.
This is great made in parfait glasses as well.
Here’s an interior view of Texas Sheet Cake Trifle.
The Texas Sheet Cake icing drizzled over the top adds a rich, fudgy topping that’s quite delectable.
Here’s the recipe.
TEXAS SHEET CAKE TRIFLE
(My own concoction)
- 1 cup unsalted butter
- 1 cup water
- 4 heaping tablespoons cocoa
- 2 cups sugar
- 2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- ½ tsp. salt
- 1 tsp. baking soda
- 2 eggs
- ½ cup sour cream
- 1 tsp. vanilla[br]
- [b]CHOCOLATE FILLING:[/b][br]
- 14-oz. can condensed milk
- ¼ cup water
- 16-oz. container Cool Whip non-dairy whipped topping, divided use
- 3.5-oz. pkg. instant chocolate pudding
- maraschino cherries with stems for garnish[br]
- [b]CHOCOLATE ICING:[/b][br]
- ½ cup (1 stick) unsalted butter
- 6 tbsp. milk
- 5 tbsp. cocoa
- 1 lb. confectioner’s sugar
- 1 tsp. vanilla
- 1 cup finely diced pecans (or walnuts can be used)
- Grease miniature muffin tins (or you can bake this on a greased 11×17” cookie sheet).
- Preheat oven to 350°.
- Place butter in a small saucepan over low to medium heat.
- Add cocoa and water.
- Whisk to combine.
- Once butter melts, turn off heat and pour mixture into a large mixing bowl to cool.
- Add sugar, flour, salt, baking soda, eggs, sour cream and vanilla.
- Whisk or mix with an electric mixer to combine.
- Pour mixture into greased muffin tins about two-thirds full.
- Bake at 350° about 15-20 minutes or until brownies bounce back when touched.
- If baking in cookie sheet allow extra time.
- Cool 5-10 minutes.
- Remove from muffin tins and place in bowl.
- Otherwise, invert cake and cut into one-inch pieces.
- Set aside.[br]
- Mix chocolate pudding, condensed milk and water with an electric mixer until mixture is thick.
- Stir in half of the container of Cool Whip.
- Set aside.[br]
- Melt butter with milk and cocoa.
- Bring to a boil.
- Remove from heat.
- Add powdered sugar, vanilla and nuts.
- Stir to combine.
- Keep mixture over low heat until ready to assemble, so the mixture is pourable.[br]
- Crumble cake into one-inch pieces (they do not have to be perfect—bite-sized pieces are what you want).
- Place a layer of about one-third of the cake pieces in trifle dish.
- Place one-third of the chocolate filling over top.
- Drizzle one-fourth of the chocolate icing over top of pudding layer.
- Repeat layers twice.
- Smooth remaining whipped topping over top.
- Drizzle remaining one-fourth of chocolate icing over top.
- Garnish with maraschino cherries, as desired.
If you love chocolate, you’ll surely get your chocolate fix after eating this scrumptious dessert. Layers of Cool Whip and chocolate pudding make this dessert soft and creamy.
Texas Sheet Cake Trifle was my way of turning a bomb into one of the best desserts we’ve ever eaten.
Doesn’t Texas Sheet Cake Trifle look sensational?