Decadent Trifle

Ingredients

CHOCOLATE CAKE

• 1 cup boiling water
• 3 1-oz. squares unsweetened chocolate
• 1/2 cup (1 stick) Darigold Butter
• 1 teaspoon vanilla
• 1 3/4 cups firmly packed brown sugar
• 2 eggs
• 1 teaspoon baking soda
• 1/2 cup Darigold Sour Cream, room temperature
• 1 3/4 cups flour
• 1 teaspoon baking powder

RASPBERRY CURRENT SAUCE

• 1 10-oz. package frozen raspberries, thawed
• 1/2 cup currant jelly
• 1 tablespoon cold water or use 1 cup fresh berries
• 1/2 tablespoon cornstarch

CHOCOLATE FROSTING

• 2 tablespoons Darigold Butter
• 1 1/4 cups powdered sugar, sifted
• 3/4 cup semi-sweet chocolate chips
• 1/3 cup Darigold Whipping Cream
• 1 teaspoon vanilla

TOPPING

• 2 cups Darigold Whipping Cream, whipped and sweetened to taste

Instructions

FOR CAKE:

Preheat oven to 350°. Butter and flour a 9x13x2-inch pan. Pour boiling water over chocolate and butter; let stand until melted. Stir in vanilla and sugar; whisk in eggs, one at a time, blending well after each addition. Mix baking soda and sour cream and whisk into chocolate mixture. Stir or sift flour and baking powder together and add to batter; mix thoroughly. Pour batter into prepared pan. Bake for 30-40 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack for 10 minutes; remove from pan and cool.

FOR SAUCE:

Blend raspberries and jelly; bring to a boil. Stir in a mixture of water and cornstarch. Boil 1 minute, stirring constantly. Cool and strain. Makes 1 1/3 cups. (If using fresh berries, makes about 3/4 cup sauce.)

FOR FROSTING:

Place all ingredients in a heavy saucepan over low heat and whisk until smooth. Cool slightly; add more sugar if necessary to achieve spreading consistency. Spread on cake while frosting is still warm.

Cut cake into 1-inch cubes. Place 1/3 of them in the bottom of a 3-quart clear glass dish or 12 individual parfait glasses. Drizzle with 1/3 of the current sauce and the frosting. Repeat layering 2 more times. Top with dollops of whipping cream.

Serves 10-12.