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Pumpkin Chocolate Gingerbread Trifle

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I have a horrible holiday confession: I don't really care for pumpkin pie.  (*Gasp!  Zounds!  The blasphemy!*)  So this Thanksgiving, I decided to turn my dessert apathy around with a spectacular pumpkin chocolate gingerbread trifle.  Try replacing your pie with this delectable (and incredibly easy) treat on Thanksgiving, and see how many grateful people come to the table!

I experimented with a few flavor combinations and came up with this simple recipe that even the most novice baker can master:

INGREDIENTS

1 box Duncan Hines Spice Cake Mix
1 box Betty Crocker Gingerbread
4 eggs
1/3 c oil
15 oz canned pumpkin
1 quart heavy whipping cream
1 tsp vanilla
1/2 c powdered sugar 
1 small canister chocolate hazelnut spread (e.g., Nutella)

DIRECTIONS

1.  Preheat oven to 350.

2.  Prepare Spice Cake Mix according to package (3 eggs, oil, etc.).  Mix in 15 oz can of pumpkin until well incorporated. Pour into 2 round cake pans and bake until toothpick comes out clean.  Set aside to cool.

3.  Prepare Gingerbread according to package (1 egg, water, etc.).  Pour into 2 round cake pans and bake until toothpick comes out clean.  Set aside to cool.

4.  Pour whipping cream, vanilla, and powdered sugar into a large metal bowl.  Beat on high for 5 minutes or until whipped cream creates soft peaks.

5.  Spoon hazelnut spread into a microwave safe bowl and microwave on high for 30 seconds or until spread pours easily from a spoon.

6.  Using a serrated knife, slice each cake round in half lengthwise so that you have 8 very thin cake rounds.

7.  Starting with your pumpkin cake, place one round at the bottom of your trifle dish (you may need to trim the cake edges slightly to fit in the base of the dish).  Pour a thin layer of hazelnut chocolate over the cake and spread to the edges of the dish.  Spoon 1/2 cup of whipped cream over the hazelnut chocolate and spread to the edges of the dish.  Top with a thin cake round of gingerbread.  Repeat the hazelnut chocolate and whipped cream topping.  Top with another pumpkin cake round, and so forth.

8.  Use the remaining whipped cream to create the top layer.  Cover and place in the refrigerator until ready to eat.

Good luck pumpkin trifling, Sisteroos!
     

4 comments:

Lawyer's Husband said...

As a consumer of this dessert, four servings over, I vouch for this recipe!!!! Great creation here my love!

Lawyer said...

I love you, sweetheart. :)

ACTRESS said...

What are you doing to me here?!? I'm trying very hard to lose this baby weight!

Lawyer said...

Haha--me too, Actress! I say holiday foods don't count. :)

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