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Death by Chocolate Trifle

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  • Prep 25 min
  • Total 2 hr 25 min
  • Servings 10
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If you love chocolate, this showstopping trifle is bound to hit the spot.
By Tieghan Gerard
Updated Apr 7, 2015
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  • 1 box Betty Cooker™ devil's food cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 cup coffee-flavored liqueur
  • 4 boxes (3 to 4 oz each) instant chocolate mousse mix
  • Milk called for on chocolate mousse mix boxes
  • 4 cups whipped cream
  • 6 full-size Snickers™ candy bars, crushed


  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool 5 minutes. Use fork to poke cake all over.
  • 2
    Drizzle liqueur over cake. Cover and refrigerate at least 2 hours but no longer than 12 hours.
  • 3
    Meanwhile, make chocolate mousse as directed on box. Cover and refrigerate until cake is ready.
  • 4
    To assemble, crumble one-fourth to one-third of cake into bottom of very large trifle or punch bowl. I like to use a punch bowl, which is typically much bigger than your typical trifle bowl.
  • 5
    Add a layer each of chocolate mousse, whipped cream and crushed candy. Repeat until you have 3 to 4 layers. Cover and refrigerate until ready to serve.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you are opposed to using liqueur, substitute chocolate syrup.
  • tip 2
    Feel free to make homemade chocolate mousse if you'd prefer. You need 8 to 10 cups of chocolate mousse.


Nutrition Facts are not available for this recipe
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