Tuesday, May 29, 2012
1 box chocolate cake (baked and cooled in a 9*11 dish)
8 oz chocolate mousse (prepared as directed)
1 lg tub whipped topping
1 pkg English Toffee bits (or 6 smashed Heath Bars)
1 cup Kahlua
sealing plastic wrap (I like Saran Cling Wrap)
After cake is baked and completely cooled, pierce cake in many places with a metal skewer or knife point. Brush 1 cup Kahlua over cake and allow to sit for several hours or cover with saran wrap and let sit overnight.
Cut cake into 1 inch cubes, layer bottom of trifle dish with cake, top with 1/2 mousse then 1/2 whipped topping and 1/2 English Toffee bits. Repeat layers and cover cake with a non stick topper (wax paper is best) then seal well with a sealing cling wrap so that it is air tight. Refrigerate for at least 6 hours. Serve chilled. Left overs keep beautifully as long as your storage container is air tight.
My first ever Kahlua purchase and the results were just OUTSTANDING!!! Now, what to do with all this left over Kahlua?!?!?
at 6:56 PM