1 (18.25-ounce) package devil’s food cake mix
1 cup Irish cream liqueur
2 (3.4-ounce) packages instant chocolate pudding mix
3½ cups cold whole milk
3 cups frozen whipped topping, thawed
Preheat the oven to 350 degrees.
Prepare the cake according to the package directions. Bake in a greased 13 × 9-inch pan. Cool 1 hour on a wire rack. Poke holes in the cake about 2 inches apart with a meat fork. Carefully pour the Irish cream over the cake. Refrigerate 1 hour.
In a medium bowl whisk the pudding mix and milk together until smooth. Let stand 2 or 3 minutes, or until soft set. Cut the cake into 1½-inch cubes. Place one-third of the cubes in a trifle bowl. Top with one-third of the pudding and one-third of the whipped topping. Repeat the layers 2 times. Store in the refrigerator until ready to serve.
Makes 14 to 16 servings
Joanne Burt, Duchess Desert Cat
Desert Darlins,
Sun City, Arizona