Ingredients
Equipment
Method
- Crumble the German chocolate cake into small, bite-sized pieces.
- Prepare the chocolate pudding according to package directions using the 1⅔ cups milk. Ensure it's smooth with no lumps.
- Place half of the crumbled cake pieces into the bottom of a trifle bowl or clear glass serving bowl, creating an even layer.
- Pour half of the brewed coffee (about 6 tablespoons) over the cake layer, allowing the pieces to absorb the liquid.
- Spread half of the prepared chocolate pudding over the soaked cake layer.
- Add half of the whipped topping in an even layer over the pudding.
- Sprinkle half of the frozen crushed toffee bits over the whipped topping.
- Repeat the layers: remaining cake pieces, remaining coffee, remaining pudding, remaining whipped topping, and finally the rest of the toffee bits on top.
- Refrigerate for at least 4 hours or overnight before serving to allow flavors to meld together.
Notes
Freezing the toffee bits before crushing makes them easier to handle and creates cleaner pieces. Allow the trifle to chill for at least 4 hours, but overnight is better for fuller flavor development. Store covered in the refrigerator for up to 3 days. For an adult version, substitute the coffee with Kahlúa or Baileys. Fresh raspberries can be added between layers to cut through the richness.