Cake:
1 box German chocolate cake mix
1 package (8 ounces) cream cheese, softened
1/2 stick (1/4 cup) butter, softened
1 teaspoon vanilla
1/3 cup powdered sugar
Preheat oven to 325 degrees. Prepare cake batter as directed on box (use eggs, oil and water) and pour into a greased 13-by-9 glass cake pan. Beat cream cheese and butter together with an electric mixer until light and fluffy. Beat in vanilla and powdered sugar on low speed until well blended. Spoon large dollops of cream cheese mixture evenly over cake batter in pan. Bake 28 minutes or until done; cool on a wire cooling rack.
Sauce:
1 can evaporated milk
1 1/2 cups sugar
1/4 cup butter
3 eggs, beaten in a small bowl with a fork
2/3 cup coconut, divided
1 1/2 cups chopped pecans
In a saucepan over medium low heat, stir sauce ingredients together. Heat 10 minutes or more, stirring often, until mixture thickens a bit and almost comes to a boil. Place pan on a wire cooling rack and let cool.
Pudding:
1 box (1.85 ounces) chocolate instant pudding mix (could also use vanilla or coconut cream flavors)
1 1/2 cups cold milk
Mix together in a small bowl and whisk for two minutes. Let sit until thickened.
To assemble trifle:
Cut cooled cake into 1-1 1/2-inch cubes. Put half of the cake pieces gently into a trifle dish. Pour half the cooled sauce mixture evenly over the top. Spoon half of the pudding evenly over the top and sprinkle with half the coconut and pecans. Repeat using other half of all of the ingredients.
Yield: 12-16 servings.
Karen Werner, Festus
