Everyone has their version of this dessert, and this actually comes from my sister’s recipe. Don’t forget to link up your pinterest inspired recipes, crafts, DIY, etc…!!!
Rather than just make cake this trifles layers all the goopy goodness and ends up SO moist and delicious. My sisters version just uses cool whip, but I like making my own whipped cream. BUT you want to be able to make it a day ahead and not totally dissolve, so STABLIZED whipped cream!
Better than sex trifle
1 Devils Food Cake baked
16 oz whipped cream, stabilized with gelatine
1 jar caramel sauce
1 can sweet and condensed milk
5-6 skor bars/ heath bars chopped
cut the cake into 1 inch sections. Place half on the bottom of your trifle dish. Then pour half the can of sweet and condensed milk across the top, then half the caramel, then sprinkle with skor pieces, finish with half the whipped cream.
repeat the cake/milk/caramel/skor/cream layer, sprinkle the top with MORE skor bars (and a decorative whipped cream border). NOW let the trifle set 8 hours or over night! This will let everything set and get extra goopy!
Stabilized Whipped Cream
1 tsp unflavored gelatin powder
1/4 C cold water
2 C whipping cream (regular or heavy–I always use heavy cream)
1/4 C confectioner’s sugar
2 tsp vanilla
sprinkle the gelatin over the cold water and let it bloom for 5 mins. While that’s resting add the sugar and vanilla to the whipping cream (feel free to do more or less to your tastes). Once the gelatin has bloomed microwave it until it’s dissolved. Then, while whipping the cream in a mixer with a whisk attachment, slowly add the gelatin to the cream. Beat until soft or stiff peaks form (your preference) and keep refrigerated!
You can spread it on, use it for icing, pipe it, etc… If you want it to stay white use CLEAR vanilla, mine ended up tinted with my homemade vanilla recipe.
Serve and enjoy!!! What do you think? Do you have a favorite “better than sex” recipe?
Better than sex trifle
1 Devils Food Cake baked
16 oz whipped cream, stabilized with gelatine
1 jar caramel sauce
1 can sweet and condensed milk
5-6 skor bars/ heath bars chopped
cut the cake into 1 inch sections. Place half on the bottom of your trifle dish. Then pour half the can of sweet and condensed milk across the top, then half the caramel, then sprinkle with skor pieces, finish with half the whipped cream.
repeat the cake/milk/caramel/skor/cream layer, sprinkle the top with MORE skor bars (and a decorative whipped cream border). NOW let the trifle set 8 hours or over night! This will let everything set and get extra goopy!
Stabilized Whipped Cream
1 tsp unflavored gelatin powder
1/4 C cold water
2 C whipping cream (regular or heavy–I always use heavy cream)
1/4 C confectioner’s sugar
2 tsp vanilla
sprinkle the gelatin over the cold water and let it bloom for 5 mins. While that’s resting add the sugar and vanilla to the whipping cream (feel free to do more or less to your tastes). Once the gelatin has bloomed microwave it until it’s dissolved. Then, while whipping the cream in a mixer with a whisk, slowly add the gelatin to the cream. Beat until soft or stiff peaks form (your preference) and keep refrigerated!
Yum! I miss this cake! I used to use caramel syrup instead of the condensed milk. I love the idea of turning it into a trifle!
my sister INSISTS on using BOTH the caramel and condensed milk, so I did! Let me know if you try it and what you think of it.
I use Mrs. Richardson’s butterscotch caramel in a jar & lots of pecan chips with Heath chips with chocolate. It’s amazing!!!
I now make my OWN caramel sauce, it’s AMAZING!