Texas Sheet Cake Trifle

🧂 Ingredients

• 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
• 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
• 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

• 1 Grease miniature muffin tins (or you can bake this on a greased 11x17” cookie
  sheet).
• 2 Preheat oven to 350°.
• 3 Place butter in a small saucepan over low to medium heat.
• 4 Add cocoa and water.
• 5 Whisk to combine.
• 6 Once butter melts, turn off heat and pour mixture into a large mixing bowl to
  cool.
• 7 Add granulated sugar, flour, salt, baking soda, eggs, sour cream and vanilla.
• 8 Whisk or mix with an electric mixer to combine.
• 9 Pour mixture into greased muffin tins about two-thirds full.
• 10 Bake at 350° about 15-20 minutes or until brownies bounce back when touched.
• 11 If baking in cookie sheet allow extra time.
• 12 Cool 5-10 minutes.
• 13 Remove from muffin tins and place in bowl.
• 14 Otherwise, invert cake and cut into one-inch pieces.
• 15 Set aside.
• 16 Mix chocolate pudding, condensed milk and water with an electric mixer until
  mixture is thick.
• 17 Stir in half of the container of Cool Whip.
• 18 Set aside.
• 19 Melt butter with milk and cocoa in a small saucepan.
• 20 Bring to a boil.
• 21 Remove from heat.
• 22 Add powdered sugar, vanilla and nuts.
• 23 Stir or whisk to combine.
• 24 Keep mixture over low heat until ready to assemble, so the mixture is pourable.
• 25 Crumble cake into one-inch pieces (they do not have to be perfect—bite-sized
  pieces are what you want).
• 26 Place a layer of about one-third of the cake pieces in trifle dish.
• 27 Place one-third of the chocolate filling over top.
• 28 Drizzle one-fourth of the chocolate icing over top of pudding layer.
• 29 Repeat layers twice.
• 30 Smooth remaining whipped topping over top.
• 31 Drizzle remaining one-fourth of chocolate icing over top.
• 32 Garnish with maraschino cherries, as desired.

Nutrition Info