Friday, November 25, 2011

Chocolate Pumpkin Trifle

Chocolate Hazelnut cake with pumpkin mousse.

What else is one to do with left over chocolate cake during pumpkin season?

Start out with left over chocolate hazelnut cake, and by left over I mean a perfect, untouched 6 inch round cake that was the overflow of the chocolate hazelnut cake I made for my mother.  NOT left over like, half eaten and picked over.

Then find a pumpkin mousse recipe on the internet that involves cream cheese, solid packed pumpkin, cool-whip, vanilla pudding and some spice.  Mix that all up together and then layer in Trifle bowl with cake.  Oh and don't forget to drizzle Carmel syrup over the cake and top the whole thing with caramel ice-cream topping.

Let it set in the fridge while your extended family gathers over a sheet pizza.

Finally enjoy!  OK, now here's the real recipe.

6 inch round of your favorite chocolate cake cut into 1 inch cubes
Pumpkin mousse from

1 pkg. ( 8 oz.) cream cheese, softened 
1 can (15 oz.) 100% pure pumpkin 
1 tsp. vanilla extract 
1/2 tsp. pumpkin pie spice 
1-3/4 cups cold milk 
1 pkg. (4-serving size) instant vanilla pudding and pie filling mix 
2 cups non-dairy whipped topping, thawed, divided


  • BEAT cream cheese and pumpkin in medium bowl with electric beater on medium speed until well blended. Add vanilla and spice; mix well. 
  • POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. 
  • FOLD in 1-1/2 cups of the whipped topping. Add cream cheese mixture; stir until well blended. 
  • LINE bottom of Trifle dish with chocolate cake cubes, drizzle with caramel syrup; Spoon half of the "Mousse" mixture into prepared bowl; Repeat layers
  • DRIZZLE caramel ice-cream topping over top.
  • CHILL for a couple of hours to allow flavors to mingle.
Serves 12.

Happy Black Friday!

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