Chocolate Pineapple Trifle Recipe

Ingredients

• 1 package (16 ounces) angel food cake mix
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 4 cups cold milk, divided
• 3 eggs, lightly beaten
• 1 can (20 ounces) crushed pineapple, drained
• 1 teaspoon vanilla extract
• 1 package (5.9 ounces) instant chocolate pudding mix
• 1/3 cup water
• 2 teaspoons rum extract
• 2 cups heavy whipping cream
• 2 tablespoons confectioners' sugar
• Pineapple chunks and grated chocolate, optional

Directions

• Prepare and bake cake according to package directions. Cool completely. Meanwhile, for pineapple pudding, combine sugar and cornstarch in a large saucepan. Gradually whisk in 2 cups of milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir 1/2 cup hot mixture into the eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer.
• Remove from the heat; stir in pineapple and vanilla. Pour into a bowl; press a piece of waxed paper or plastic wrap on top of pudding. Refrigerate, without stirring, until cooled. Meanwhile, whisk the remaining milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Chill.
• To assemble, cut cooled cake into 1-in. cubes. Place a third of the cake in a 3-1/2-qt. trifle dish. Combine water and rum extract; drizzle a third over the cake. Top with pineapple pudding, a third of the cake and a third of the rum mixture. Layer with the chocolate pudding and remaining cake and rum mixture. Cover and chill.
• Just before serving, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over cake. Garnish with pineapple and grated chocolate if desired. Yield: 10-12 servings.

Chocolate Pineapple Trifle published in Reminisce November/December 2003, p49