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©2019 FOODIE NATION LIMITED TRINIDAD & TOBAGO 

Mini Trifles Recipe

August 17, 2017

Yield: 6 Servings

 

INGREDIENTS

 

Duncan Hines Cake Mix - 1 box
Eggs - 3 large
Vegetable Oil - 1/3 cup
Water - 1 cup
Whole Milk - 2 1/2 cups
Custard Powder - 2 1/2 tbsp
Granulated Sugar - 4 tbsp
Libby's Fruit Cocktail - 1 can 
Libby's Maraschino Cherries - 2 bottles 

 

METHOD

  1. Prepare cake batter using the instructions on box. 

  2. Place into two greased 9 inch round cake pans and bake according to instructions on box.

  3. Allow to cool after baking.

  4. In a bowl, combine 1/2 cup of milk and custard powder.

  5. Scald the rest of the milk.

  6. Add sugar to hot milk and mix until dissolved. 

  7. Gradually pour hot milk mixture into custard stirring constantly. 

  8. Return mixture to stovetop over medium heat and stir until mixture thickens.

  9. Drain liquid from Libby's Fruit Cocktail and Libby's Maraschino Cherries.

  10. Set aside.

  11. Remove top from cake.

  12. At this point you can either make one trifle or individual trifles as illustrated in the video.

  13. Layers are as follows: cake, custard, fruit cocktail and cherries. Repeat a 2nd time. 

  14. Cover and allow to set in refrigerator for 2-4 hours before serving. 

 

 

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