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Recipe Summary

prep:
15 mins
bake:
35 mins
cook:
7 mins
total:
57 mins
Servings:
24
Yield:
servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350°. Coat a
    13 x 9 x 2-inch baking pan with
    nonstick cooking spray. Line
    bottom with wax paper; coat
    paper with spray. Prepare cake
    mix as per package directions
    with eggs, oil and 1 1/4 cups
    water. Bake at 350° for 35
    minutes or until cake springs
    back when pressed. Cool 10
    minutes in pan on a wire rack;
    invert directly onto rack, remove
    paper and cool completely.

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  • While cake cools, in a large
    metal bowl, combine egg yolks,
    1/2 cup sugar, 1/4 cup water and
    butter. Place bowl over a
    pot of simmering water. Cook,
    whisking constantly, until
    mixture is pale and thickened
    and registers 160° on an
    instant-read thermometer,
    about 7 minutes. Remove bowl
    from saucepan and whisk in
    chocolate until smooth. In a
    separate bowl, beat 1 cup of the
    cream with 2 tbsp of the sugar
    and the vanilla until mediumfirm
    peaks form. Fold whipped
    cream into chocolate mixture
    until no white remains. Cover
    surface directly with plastic and
    refrigerate at least 1 hour.

  • Once cake has cooled, cut
    into 1 1/2-inch cubes. Whip
    remaining 1 1/2 cups cream with
    remaining 3 tbsp sugar to
    medium-firm peaks. Begin
    layering trifle: Spoon half the
    cake cubes into a 4-quart glass
    bowl or dish. Compress slightly.
    Spread half the chocolate
    mousse (about 1 1/2 cups) over
    cake cubes. Top mousse with
    1 pkg of the raspberries and
    half the whipped cream (about
    1 1/2 cups). Repeat layering and
    garnish with chocolate curls or
    cocoa powder. Serve
    immediately or refrigerate up
    to overnight until serving.

Nutrition Facts

292 calories; fat 21g; cholesterol 91mg; saturated fat 9g; carbohydrates 27g; insoluble fiber 2g; protein 3g; sodium 146mg.
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