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Texas Sheet Cake Trifle | Can't Stay Out of the Kitchen | This spectacular #dessert is divine! Uses #TexasSheetCake plus the #chocolate #pecan icing and a chocolate pudding layer in a trifle dish with #CoolWhip and #maraschinocherries. Amazing.

Texas Sheet Cake Trifle

Teresa Ambra
This spectacular dessert layers Texas Sheet Cake with chocolate pudding, chocolate fudgy pecan icing and Cool Whip. Fabulous dessert for company or parties.
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine Southern
Servings 16
Calories 647 kcal

Equipment

  • 1 large trifle dish
  • 1 11x17" cookie sheet or jelly roll pan or miniature muffin tins (either will work)
  • 2 small sauce pans
  • 1 whisk
  • 2 wooden spoons
  • 2 large mixing bowls
  • 1 electric mixer
  • measuring cups
  • measuring spoons
  • 1 sharp knife to cut cake in cubes
  • 1 nut chopper if nuts are not previously chopped

Ingredients
  

CAKE:

  • 1 cup unsalted butter
  • 1 cup water
  • 4 heaping tbsp. cocoa
  • 2 cups granulated sugar
  • 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1/2 tsp. sea salt
  • 1 tsp. baking soda
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 tsp. vanilla extract

CHOCOLATE FILLING:

  • 14 oz. can sweetened condensed milk (NOT evaporated milk)
  • 1/4 cup water
  • 16 oz. container cool whip or other non-dairy whipped topping
  • 3.4 oz. pkg. instant chocolate pudding

CHOCOLATE ICING:

  • 1/2 cup unsalted butter (1 stick)
  • 6 tbsp. 2% milk
  • 5 tbsp. cocoa
  • 1 lb. confectioners’ sugar
  • 1 tsp. vanilla extract
  • 1 cup pecans finely diced
  • 10 Maraschino cherries with stems for garnish

Instructions
 

CAKE:

  • Grease miniature muffin tins (or you can bake this on a greased 11x17” 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 granulated 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.

CHOCOLATE FILLING:

  • 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.

CHOCOLATE ICING:

  • Melt butter with milk and cocoa in a small saucepan.
  • Bring to a boil.
  • Remove from heat.
  • Add powdered sugar, vanilla and nuts.
  • Stir or whisk to combine.
  • Keep mixture over low heat until ready to assemble, so the mixture is pourable.

TO ASSEMBLE TRIFLE:

  • 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.

Notes

© Can’t Stay Out of the Kitchen

Nutrition

Calories: 647kcalCarbohydrates: 97gProtein: 7gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 87mgSodium: 301mgPotassium: 286mgFiber: 3gSugar: 77gVitamin A: 737IUVitamin C: 1mgCalcium: 140mgIron: 2mg
Keyword brownie, caramel, cherries, chocolate, chocolate dessert, dessert
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