Easter Chocolate Malted Trifle

I came up with another goodie for Easter.  But this time with my favorite ingredient: Chocolate.  I made this in a Trifle bowl, but if you don’t have one use any large clear glass bowl, or individual fancy glasses, like a martini glass.  You would have to cut the cake pieces smaller if using individual glasses.

Hershey’s Perfectly Chocolate Cake

  • 2 Cup Sugar
  • 1 3/4 Cup Flour
  • 3/4 Cup Hershey Cocoa
  • 1 1/2 tsp Baking Powder
  • 1 1/2 tsp Baking soda
  • 1 tsp Salt
  • 2 Eggs
  • 1 Cup Milk
  • 1/2 Cup Veg Oil
  • 2 tsp Vanilla
  • 1 Cup Boiling water

Heat Oven to 350 degrees, grease and sprinkle with cocoa powder, either a 3/4 sheet pan, or two jelly roll pans. Combine all dry ingredients.  Then add eggs, milk, veg oil and vanilla.  Mix until combined.  Add in boiling water, mix thoroughly.  Batter will be quite thin. Bake for 30 minutes, may be less if using two jelly roll pans.  Cool and put into freezer.  I freeze the cake because it makes it much easier to cut into small squares.  After about an hour or two cut into approximately 2″x 2″ squares, remember we are not looking for perfection.


While cake is freezing make Chocolate Pudding.

Homemade Chocolate Pudding

  • 2/3 Cup Sugar
  • 1/4 Cup + 3 Tblsp Cornstarch
  • 1/2 tsp salt
  • 3 Cup Milk
  • 4 Egg Yolks (beaten in a bowl)
  • 2 Tblsp Butter
  • 2 tsp Vanilla
  • 6 0z Semi-sweet Chocolate Chips

Mix sugar, cornstarch and salt in a medium saucepan.  Add milk. Cook and stir until thickened and boiling, about 10 minutes.  Take off heat and pour a small amount into beaten egg yolks.  This is to temper the egg yolks so they do not curdle.  Pour tempered egg yolks into the rest of the mixture in the saucepan and wire whisk back onto the flame.  Boil and stir for 1 minute.  Take off the stove and add butter, vanilla and chips.  Whisk until butter and chips are melted.  Pour into a shallow dish and cover with saran wrap.  Refrigerate for 2 hours, until cool.

Additional ingredients needed:

  • 1 13.75 oz bag Large Robin Eggs (Easter Egg Malt Balls)
  • 1 16 oz container Cool Whip

Pulse Robin eggs a handful at a time in cuisinart, keep them in small pieces for texture (not dust!)

Divide Cool Whip into 4 parts, approximately 1 cup for folding into cooled chocolate pudding. This will make the pudding easier to spread in layers, also makes it mousse-like.  The other 3 parts of Cool Whip dye pastel shades and put into pastry bags.

Now is time for the assembling:  Start with cake cubes on bottom of Trifle bowl, or martini glasses.  We will be building 3 layers of each item.  Next is the pudding, spread pudding to edge of glass so you can see it from the sides, then a third of the crushed Robin eggs, lastly the tinted Cool Whip, I piped 3 dollops of each color up against glass Trifle bowl, this is so you can see the colors on the side of the bowl.  Continue layering, cake cubes, pudding, crushed Robin eggs and the tinted pastel Cool Whip.  The top will have the crushed Robin eggs, use the extra Cool Whip to decorate a border on top and use extra whole Robin eggs and even a marshmallow bunny to make it fun.  Use your imagination!You can see how pretty this looks from the side of the Trifle Bowl.  Very simple to make, but it looks quite elegant! The taste is ohh so chocolately, with the dark, moist and rich cake,the crushed malted Robin eggs for crunch and the silkiness of the chocolate pudding.  Refrigerate for a couple of hours before dinner, even better the day after.

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