My mom makes a delicious dessert with pieces of angel food cake and chocolate pudding. It's a recipe that's a few generations old and I've already added a bit of a twist by turning it into a trifle and adding homemade whipped cream!
1yellow cake box mixI love Betty Crocker Super Moist
3eggs*
1cupwater*
½cupnonfat greek yogurt*
1box Cook & Serve Chocolate Pudding
3cupsnonfat or lowfat milk
2cupsheavy whipping cream
1tablespoonsugar
2tablespoonsamarettoalmond liqueur
1teaspoonvanilla
Instructions
The cake and pudding can should be made in advance, making assembly fast and easy.
CAKE
(follow instructions on your cake mix - as they may differ)
Preheat oven to 350°F.
Spray 9x13 pan with nonstick cooking spray. Combine cake mix, eggs, water, and yogurt. Pour into greased pan.
Bake for 27-32 minutes until center feels cakey and no longer doughy. Cool completely.
PUDDING
(follow instructions on your cake mix - as they may differ)
Whisk mix and 3 cups milk in medium saucepan over medium heat. Whisk constantly until mixture comes to full boil. Pour pudding into bowl. Place a piece of plastic wrap over top of pudding (this prevents the thick 'skin'). Refrigerate at least three hours.
WHIPPED CREAM
In a stand mixer fixed with the whisk or a large bowl with a hand blender, whisk heavy cream until ripples start to hold in the cream. Add in sugar, amaretto, and vanilla. Continue whisking until cream reaches a thick consistency and peaks form.
TRIFLE
Cut cake into 1-inch pieces. In a trifle dish, layer cake, pudding, and whipped cream. Repeat until dish is filled. Top with remaining cake crumbles.
Cake can be assembled ahead of time as well, but should be eaten within a few hour for best results.
*Follow recipe on the back of the cake and pudding boxes. I use all the same measurements. For the cake replace oil with nonfat greek yogurt. Use nonfat or lowfat milk in the pudding for runnier consistency.