It is pretty much a well-known fact that I don’t really bake!!!
However, birthdays call for a special dessert and the birthday person gets to decide what they want. The past few years, it seems like my boys have gotten away from the traditional cake – fine with me!
This year Hunter wanted a trifle!!! He didn’t care what kind – just something with chocolate.
I actually like to make trifles because it is just a matter of layering some ingredients!! At Christmas I usually make a couple – one with some chocolate and a fruit one of some sort.
This trifle ended up being an Oreo Trifle.
* brownies (I used a mix to make a pan)
* 2 boxes of instant chocolate pudding (and milk to prepare them according to directions)
* 2 cartons of Cool Whip
* Oreos – I think I used about 20-25
Make the brownies according to package directions and let cool. (Or, feel free to make homemade brownies!!) When they are cool, cut them into small squares.
Mix the pudding and milk. Let set in the refrigerator about an hour. Also, if you just put the Cool Whip in the fridge until you are ready to assemble the trifle it will be easier!
Put the Oreos in a large Zip-Loc baggie and crunch up.
Assemble the trifle:
1/2 the brownies
1/2 the pudding
1 carton of Cool Whip
1/2 the cookies
1/2 c chopped walnuts, optional (I did not use these)
For the swirl…..1 T ground cinnamon
3 T brown sugar
2 T white granulated sugar
For the glaze…..1 c powdered sugar
about 1 1/2 T milk
1 t ground cinnamon (to taste)
Pre-heat oven to 350.
Whisk together the flour, baking powder, baking soda and salt in a mixing bowl for a minute; set aside.
Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing thoroughly before adding the next. Beat in the sour cream and vanilla until combined. Add the flour mixture, stirring just until combined. Stir in the walnuts.
Butter a 10″ bundt pan (I just sprayed mine), and lightly dust with flour. Pour half the batter into the pan and spread evenly. Mix the ingredients for the swirl in a small bowl. Sprinkle evenly around the center of the batter. Cover with the rest of the batter.
Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool 20 minutes before removing from the pan.
For the glaze: Add the powdered sugar to a small bowl, stir in enough milk to create a thick, but pourable glaze. Stir in the cinnamon to taste Drizzle over the top of the cake.
I’m showing restraint and not eating any now – I will wait for Chris and the boys to be here! I’m sure that using the fat-free sour cream saved a lot of calories!!!! Maybe small pieces! 😀