Categories: Dessert
Ingredients
- 6 cups sponge cake
- 1 cup strong brewed coffee, cooled to room temperature
- 16 ounces (6 cups) of dairy topping
- 1/4 cup coffee liqueur
- 2 Tablespoons (1/8 cup) chocolate liqueur
- 2 six-ounce containers of chocolate yogurt
- 3/4 cup mini chocolate chips
- 3/4 cup chopped pecans
Directions
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Cut the sponge cake into cubes roughly twice the size of those little cheese cubes with fancy toothpicks that they serve at parties. You don’t have to be exact. Nobody’s going to measure.
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Place the cake cubes in a bowl and add the strong coffee. Toss the cake cubes around a little so they all get soaked with coffee.
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Combine the dairy topping, yogurt, and liqueurs in a small bowl. Set the bowl aside.
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In another small bowl, toss the mini chocolate chips with the chopped pecans. Set that bowl aside.
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Get out a pretty bowl that will hold 12 cups, and set it on the counter. You’re ready to assemble your trifle.
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Place a third of the coffee-soaked cake cubes in the bottom of the bowl.
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Top the coffee-soaked cake with a third of the whipped topping mixture.
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Sprinkle a third of the chip and nut mixture over that.
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Repeat these layers two more times, ending with the last of the nut and mini chocolate chip mixture.
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This dessert must chill for at least 3 hours before serving. If you have all the ingredients, you can make it in the morning in about fifteen minutes, stick it in the refrigerator while you go about your busy day, and serve it to company for dinner that night.