Serves 8
82 min
German Chocolate Cake Trifle
Recipe GLPR0b5c9f9f6bf47d
A decadent layered dessert featuring moist German chocolate cake cubes alternating with a silky caramel sauce, toasted coconut, and walnuts. This trifle is a show-stopping celebration of classic flavors—rich chocolate, buttery caramel, and nutty toasted coconut in every spoonful.
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Ingredients
1 (18 1/4-ounce) package German chocolate cake mix
6 large eggs
½ cup vegetable oil
1 (12-ounce) can evaporated milk
1½ cups granulated sugar
4 tablespoons unsalted butter
1 bag sweetened coconut flakes
1 cup chopped walnuts
Directions
Preheat your oven according to the German chocolate cake mix package directions. In a large mixing bowl, combine the cake mix with 3 eggs and 1/2 cup vegetable oil, and follow the package instructions to mix the batter until smooth. Pour into a prepared 9-inch round cake pan and bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Remove from the oven and let cool completely before proceeding.
While the cake is baking, prepare the caramel sauce. In a medium saucepan, whisk together the 12-ounce can of evaporated milk, 1 1/2 cups granulated sugar, and the remaining 3 eggs until well combined. Place the pan over medium heat and add the 4 tablespoons of unsalted butter. Stir constantly as the mixture heats, cooking until it thickens and just begins to bubble at the edges, approximately 10 to 12 minutes. Do not allow it to boil vigorously. Remove from the heat and let cool completely to room temperature. The sauce may be made up to one day in advance and refrigerated; bring it back to room temperature before assembling the trifle.
Once the cake has cooled, cut it into 1 1/2-inch cubes. In a large trifle bowl or serving dish, create the first layer by arranging one-third of the cake cubes on the bottom. Lightly drizzle with some of the caramel sauce, moistening the cake without completely covering it. Sprinkle one-third of the sweetened coconut flakes and one-third of the chopped walnuts over this layer.
Repeat the layering process two more times: cake cubes, caramel sauce drizzle, coconut, and walnuts. For the final layer, add a slightly more generous drizzle of the caramel sauce over the top coconut and nuts for a finished appearance. Any remaining caramel sauce can be served alongside as a topping for ice cream or additional desserts.
Serve the trifle immediately, or cover and refrigerate until ready to serve. For individual portions, the trifle can also be assembled in wine glasses or large drinking glasses, using the same layering method proportionally divided among the glasses.
