Kitchen Courage Part 6

With kitchen courage, you find out a lot about yourself when it comes to cooking/baking.

A trifle may sound a bit intimidating, but a basic one is actually very simple to put together. Plus, you can always make the trifle to your liking. I decided to put together a black forest trifle of sorts.

Dat cake mix.

First, Devil’s Food cake mix into a mixing bowl.

Dat powdered goodness.

One teaspoon of cinnamon.

Tigers hate cinnamon.

One teaspoon of nutmeg.

Add nutmeg.

One teaspoon of vanilla extract.

Vanilla extract.

Three eggs.

The yoke’s on you.

Cracked up.

About to be mixed up.

Mix it up with an eggbeater. Once the dry stuff is mixed up together, add a cup of milk in place of water.


In place of the canola oil, use a 1/2 cup worth of butter.

Melt the butter down on low heat or microwave it so it becomes soft/liquefied.

Remember to take the butter off the heat.

Brown sugar into a small pan/pot over some heat.

Add a bit of water and a bit of lime/lemon juice into the brown sugar. Stir it around a bit to make a simple and quick syrup.

Mix up these wet ingredients with the dry ingredients for a bit until the batter is all nice.

Turning into that cake mix goodness. :O

Walnuts. Smash them up.


Fold the smashed walnuts into the cake batter. Stirring well.


Lay out a piece of aluminum foil onto a sheet pan. Spray the foil with some cooking spray before you start pouring out the cake batter onto the pan.


Bake at 350 degrees for about 35 minutes or so, give or take. Be sure to preheat your oven prior to this. 😛

Getting baked.

As the cake is being baked, prepare the pudding. I used two boxes of Jell-O chocolate pudding. Combine with four cups of milk and whisk until the pudding mix starts taking form. It will be thin at first, but this is all right.

The proof is in the pudding.

Chill the pudding in the fridge to firm it up as the cake bakes. After testing that the cake is baked, remove from the oven and allow it to cool.

Needs to cool off.

Once the cake is cooled enough, begin to cut the cake into squares.

What a bunch of squares.

Get the trifle bowl out.

Fancy trifle bowl.

Now it is time to start layering the trifle. Technically speaking, a trifle can be done a variety of ways with all kinds of ingredients. It really depends on what you like and what you happen to have on hand. Some people like layer patterns with their trifle, and some people can do the layers as they see fit. This is how I ended up doing it …

I put a bed of chocolate cake at the bottom.

Trifle layering!

And from here on out, I just did random things with the layers, following no real method.

So many things. :O

So yeah, it would be a layer of cake and then followed by one of the random things I had at my disposal:

– A can of cherry pie filling.
– Chocolate sauce/fudge.
– Whipped cream.
– The chocolate pudding the was prepared earlier.
– Maraschino cherries.

So layer with a layer of cake, then follow it up with something you like. If you want to layer it in a pattern, then do so. I just did it randomly.

Keep stacking those layers.

Part of the fun of a trifle is seeing what the layers look like from the outside. Anyway, rinse and repeat until you fill up the trifle bowl and run out of ingredients.


I topped off the trifle with some maraschino cherries. Gotta make it pretty, you know.


Chill the trifle inside the fridge for a while before serving.

Cool customer.

This United Kingdom dessert is a lot simpler to put together than one would think. All about the kitchen courage. >^..^<

Scooping out some trifle. 🙂
Very tasty!
Want a bite? 🙂

2 thoughts on “Kitchen Courage Part 6

  1. Jessica September 24, 2012 / 7:13 pm

    That looks very decadent! And messy!


  2. Makeup Disguises September 25, 2012 / 9:00 pm



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s