Triple Chocolate Tres Leches Trifle

This cake was meant to be an actual sheet cake. Since it didn’t quite work out as intended I have proof here that you can make a trifle out of anything

We were heading out the door for a Christmas party and my job was to bring dessert. The cake recipe isn’t that hard, which you will see below, but I was in a bit too much of a hurry and well….you only get one shot to get it right, if you know what I mean.

First I will give you the original recipe and then I will tell you what changes I made to make the trifle.

Triple Chocolate Tres Leches Cake

1 pkg (2-layer cake) devil’s food cake mix

8 oz semi-sweet baking chocolate

1 can (14 oz) sweetened condensed milk

1 can (12 oz) evaporated milk

1/2 cup sour cream

1 T unsweetened cocoa powder

1 cup cool whip, thawed

1. Prepare the cake batter as directed on package in a 9×13-inch pan. Cool on wire rack for 10 mins (in pan). Pierce the cake with a large fork at 1/2-inch intervals.

2. Melt the chocolate squares. Blend the milks and sour cream in mixer until smooth. Add melted chocolate; blend well. Pour over cake, re-piercing if necessary until milk mixture is absorbed. *Note: this is most likely where I messed up. I did not pour the mixture slowly enough, therefore it never completely absorbed into the cake. Take your time! Refrigerate one hour.

3. Stir cocoa in cool whip. Frost cake with cool whip mixture. Keep refrigerated.

Trifle

Do steps 1 and 2. Instead of cool whip I ended up using a whipped buttercream frosting which I stirred cocoa into. I felt the frosting mixture would hold up better in a trifle, but the cool whip would probably work well if the trifle is going to be eaten sooner rather than later. I also did put a final cool whip layer on the very top along with some Christmas sprinkles (not pictured).

1st layer: 1/2 cake, crumbled

2nd layer: whipped frosting/cool whip

3rd layer: 1/2 cake, crumbled

4th layer: whipped frosting/cool whip

Topping suggestions: chocolate curls, grated chocolate, sprinkles, caramel sauce, etc.

Chocolate Zucchini Snack Cake

Most people love Fridays simply because it’s the end of a work week and the beginning of some down time. I agree, but I also love Fridays because that’s when I get to share an amazing dessert recipe. Fantabulous Fridays are great because it pushes me to find new dessert ideas for my family. Plus it gives me a little something different to focus on in the kitchen  

There are a few ways you can make this dense snack cake. In place of carob powder you can use unsweetened cocoa powder, and for a richer chocolate flavor without extra calories you could add 1 tsp. of espresso powder. THe following is how I made it.

1 1/2 cups flour (1/2 unbleached white & 1/2 whole wheat)

3/4 cup carob powder

1 1/2 tsp baking powder

1/4 tsp salt

1 cup sugar

3 eggs (or 2 eggs + 2 egg whites)

1/3 cup EVOO

2 cups shredded zucchini

two 6-0z. containers low-fat vanilla yogurt

1/4 cup dark chocolate chips

1. Preheat oven to 350*. Grease a 9-inch square metal baking pan and line bottom with parchment paper; grease parchment paper.

2. In a medium bowl combine the flour, cocoa, baking powder, and salt. In a larger bowl, combine sugar and eggs; beat at medium-high speed for about 3 minutes. Whisk in the olive oil. 

3. Stir in zucchini. Batter will begin to get a little foamy. Awesome. Stir in the flour mixture, combine. Add yogurt and chocolate pieces; mix in well.

4. Transfer to baking pan. Bake until springy to the touch, about 35 minutes; let cool slightly. Serve with whipped cream or additional yogurt.

This cake is awesome because it is a healthy and tasty alternative to boxed mixes. If you decide to use the espresso powder in place of the chocolate chips, you’ve just increased the chocolate flavor without adding any more calories. You can also eat it while it’s still warm, which is great for those of you who just can’t wait to dig in!

2 cups of zucchini have only 64 calories, vitamins A & C, and 20% of your daily fiber.  Vitamins and fiber in a chocolate cake? Not bad.

Dark chocolate is a potent antioxidant and it helps lower blood pressure. You may get a few extra calories out of it, but when eaten in moderation, those calories are outweighed by the benefits and added flavor.

 

Valentine’s Day Recipes ♥

Valentine’s Day is almost here and I have been seeing so many great blogs and websites featuring V-Day recipes. Who would have thought of some of these great ideas? Well, these bloggers did and I aim to share

~Raspberry Sweeties!~

by 4 Little Fergusons

Little Cream Cheese Puff Bites

by Foodie Foodie Two Shoes

 

Black Cauldron Chocolate Imperial Stout Cake

by Sumptuous Spoonfuls

Chocolate Dipped Strawberries with Cream Cheese Filling

by Jamie Cooks It Up!

Can you say “YUM”!?

Now that dessert is out of the way how about some main dishes?

For Breakfast….

~Strawberry Crepes~

@ Caprice’s Kitchen

Image borrowed from fortheloveofcooking.net

 I haven’t made these in a long time (it’s high time I did!) but they are SO GOOD! My mom made these for me many times as a special breakfast for Valentine’s Day, birthdays, Christmas mornings, etc. This is her recipe

 Lunch (or Brunch)…

 Cheese Souffle

recipe and image from Taste of Home

 Spinach and Strawberry Salad

recipe and image from WholeFoods Market

And Dinner…

 Valentine Pizza

by Allrecipes.com

 V-Day Menu

Here’s an entire menu from appetizer, main dish, sides, to dessert. Courtesy of The Food Network.

How about some great craft ideas??

Candy Heart Wreath 

Paper Heart Decorations 

by designplusyou

Free Printable Tags and Labels 

from Hello, Good Gravy!

There are so many awesome recipes and craft ideas out there that this blog could go on FOREVER! But it’s not hard to Google and see for yourself Have fun searching for that perfect recipe or idea and I hope you have a fantastic and love-filled Valentine’s Day!