Peanut Butter Chocolate Trifle

This is one of my absolute favorite desserts! I have been making this recipe for a long time for family, friends and co-workers. Last week I made this for one of Jim’s co-workers and friends for her birthday! The bowl came back spotless so I know everyone enjoyed it! I start this dessert with my chocolate cake and build from there, it does take some time and there are a few steps, but if you like peanut butter and chocolate, you will be thrilled with this dessert! I also like that it is best made ahead of time.

INGREDIENTS
For the cake

1 box devils food cake
1 small box instant chocolate pudding
1 cup sour cream
1 cup vegetable oil
4 eggs (beaten)
1/2 cup warm water
2 cups mini chocolate chips

Preheat the oven to 350 degrees. In a large bowl mix together all of the ingredients except the chocolate chips. When everything is combined, then add the chocolate chips, mix until chips are evenly distributed through the batter. Pour cake mixture in a greased bundt pan and bake for 50-55 minutes. (until a wooden toothpick inserted into the cake comes out clean).  Cool cake in pan for at least 1 1/2 hours before inverting on a plate.

Peanut  Butter Sauce
2 (10 ounce) packages of peanut butter chips
1 cup heavy whipping cream
1/4 teaspoon vanilla

In a heavy sauce pan, combine peanut butter chips and heavy cream. Cook and stir over low heat until chips are melted and sauce is creamy. Remove from heat and add vanilla.  Cool to room temperature.

Pudding Layer
2 packages (5.9 ounce) instant chocolate pudding mix
4 cups milk (I used 1%)

Combine the pudding mix and milk. whisk until well combined. Place in fridge to “set up”

OTHER INGREDIENTS NEEDED
1 carton of frozen whipped topping (I buy the large container)
Candy of your choice (crumbled)  I have used Nestle Crunch bars as well as toffee bits, both work very well.

TO ASSEMBLE
Crumble half of the cake into a 4 qt. trifle bowl. Layer half of the peanut butter sauce covering the cake, add half of the pudding covering the peanut butter. Add the whipped topping covering the pudding. Add the crumbled candy bars or toffee bits. Repeat layers cover and refrigerate for at least three hours before serving.
Serves 12-15 (or your local fire department)!

Enjoy,