1 (14 oz.) can sweetened condensed milk, divided
1 package chocolate cake mix with pudding
1 cup water
2 large eggs
1/2 cup vegetable oil
1/2 cup coffee liqueur
Creamy Coffee Filling (see recipe below)
Espresso Sauce (see recipe below)
Chocolate-covered coffee beans (optional)
Preheat oven to 350°F (180°C). Grease five (8-inch) round cake pans. Reserve 1/4 cup sweetened condensed milk for Creamy Coffee filling.
In large mixing bowl, beat 3/4 cup sweetened condensed milk, cake mix, water, eggs and oil until blended. Pour 1 cup batter into each prepared pan.
Bake 13 to 14 minutes. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks. Prepare Creamy Coffee Filling and Espresso Sauce.
Brush each cake layer evenly with liqueur. Place 1 cake layer in 4-quart trifle dish or bowl; top with 1-1/2 cups Creamy Coffee Filling. Drizzle with 1/2 cup Espresso Sauce. Repeat procedure with remaining cake layers, 1 cup chocolate filling, and 1/4 cup sauce, ending with cake layer. Garnish with chocolate-covered coffee beans. Chill. Store covered in refrigerator.
Creamy Coffee Filling:
Makes 4-1/2 cups filling
1/4 cup reserved sweetened condensed milk
1 (8 oz.) package cream cheese, softened
2 tablespoons coffee liqueur
1-1/2 cups whipping cream
In large mixing bowl, beat first 3 ingredients until blended, about 4 minutes. Add whipping cream and beat until stiff peaks form. Chill, if desired.
Makes 1-1/4 cups sauce
1 cup water
1/2 cup ground espresso
1 (14 oz.) can sweetened condensed milk
1/4 cup (1/2 stick) butter or margarine
In small saucepan over medium heat, bring 1 cup water and ground espresso to a boil. Remove from heat and let stand 5 minutes. Pour mixture through fine wire-mesh strainer; discard grounds. In small saucepan over medium heat, combine espresso and sweetened condensed milk. Bring to a boil. Remove from heat, stir in butter. Cool.
Servings: Trifle makes 12 servings.
Date: May 7, 2003