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German Chocolate Trifle

German Chocolate Trifle

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Rated: 1
  • Makes: 12 servings
  • Prep 35 mins
  • Cool 1 hr
  • Bake 20 mins
  • Stand 30 mins
  • Serving Size: 1/2cup
  • Carb Grams Per Serving: 30

Ingredients

  • 2 eggs
  • 1 cup all-purpose flour
  • 2 ounces sweet baking chocolate, grated
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 3/4 cup sugar or sugar substitute blend* equivalent to 3/4 cup sugar
  • 1/2 cup fat-free milk
  • 2 tablespoons tub-style 60 percent to 70 percent vegetable oil spread
  • 1 8 - ounce container frozen light whipped dessert topping, thawed
  • 1/3 cup flaked coconut, toasted
  • 1/3 cup chopped pecans, toasted

Directions

  1. Allow eggs to stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. Grease and lightly flour a 9x1-1/2-inch round cake pan; set pan aside. In a small bowl, stir together flour, grated chocolate, cocoa powder, and baking powder; set aside.
  2. In a medium bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thickened. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add the flour mixture; beat on low to medium speed just until combined.
  3. In a small saucepan, combine milk and vegetable oil spread; heat and stir until spread melts. Add milk mixture to egg-flour mixture, beating until combined. Pour batter into the prepared pan.
  4. Bake for 20 to 25 minutes or until a toothpick inserted near center comes out clean and top springs back when lightly touched. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely; cut into 1-inch cubes.
  5. Divide half of the cake cubes among twelve 6- to 8-ounce dessert dishes. Top with half of the whipped topping, half of the coconut, and half of the pecans. Repeat layers. Serve immediately or cover and chill in the refrigerator for up to 4 hours.

Tip

  • *SUGAR SUBSTITUTES: Choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 3/4 cup sugar.
  • *SUGAR SUBSTITUTES: PER SERVING WITH SUBSTITUTE: Same as above, except 200 cal., 24 g carb.
  • *SUGAR SUBSTITUTES: Exchanges: 1.5 other carb.
  • *SUGAR SUBSTITUTES: Carb Choices: 1.5.

Tip

  • Test Kitchen Tip: To make one large trifle, in a 2-quart trifle dish or clear glass bowl, layer half of the cake cubes, half of the whipped dessert topping, half of the coconut, and half of the pecans. Repeat layers.

Tip

  • Tip: To toast coconut, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice, watching closely to avoid burning.

Tip

  • Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts Per Serving:

Servings Per Recipe: 12
PER SERVING: 219 cal., 9 g total fat (5 g sat. fat), 35 mg chol., 60 mg sodium, 30 g carb. (1 g fiber), 4 g pro.

Diabetic Exchanges

Fat (d.e): 1.5; Other Carb (d.e): 2;