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Elegant Chocolate Angel Trifle

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories150
Calories from Fat5
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium240 mg10% DV
Total Carbohydrates32 g11% DV
Dietary Fiber1.0 g4% DV
Sugars21 g
Protein3 g
Vitamin A0% DV
Vitamin C20% DV
Calcium0 mg6% DV
Iron4% DV
  Amount Per Serving % DV *
Calories150
Calories from Fat5
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium240 mg10% DV
Total Carbohydrates32 g11% DV
Dietary Fiber1.0 g4% DV
Sugars21 g
Protein3 g
Vitamin A0% DV
Vitamin C20% DV
Calcium0 mg6% DV
Iron4% DV
  • 1/3 cup HERSHEY'S Cocoa
  • 1 package angel food cake mix (16 oz.)
  • 2 envelopes dry whipped topping mix (1.3 oz. each)
  • 1 cup nonfat milk cold
  • 1 teaspoon vanilla extract
  • 1 cup strawberry puree*
  • Strawberries (optional)

Directions

  • 1. Remove top oven rack; move other rack to lowest position.
  • 2. Sift cocoa over dry cake mix in large bowl; stir to blend. Proceed with mixing cake as directed on package. Bake and cool as directed for 10-inch tube pan. Carefully run knife along side of pan to loosen cake; remove from pan. Using serrated knife, cut cake into sixteen slices.
  • 3. Prepare whipped topping mixes as directed on package, using 1 cup milk and 1 teaspoon vanilla. Fold in strawberry puree.
  • 4. For each serving, cut one cake slice into cubes and layer with about 1/3 cup strawberry mixture in individual dessert dish.** Garnish with strawberries, if desired. Refrigerate until ready to serve. Cover; refrigerate leftover dessert. 16 servings.
  • *Mash 2 cups sliced fresh strawberries (or frozen berries, thawed) in blender or food processor. Cover; blend until smooth. Puree should measure 1 cup.
  • **Entire cake can be cut into cubes and layered with strawberry mixture in trifle bowl.

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