Ingredients
2cupssugar
1¾cupsflour
¾cupcocoa powder
1½tspbaking powder
2tspbaking soda
½tspsalt
2eggs
1cupmilk
½cupvegetable oil
1tspvanilla extract
1cupwater,boiling
1⅓cupssugar
⅔cupcocoa
6tbspcornstarch
pinchsalt
4¼cupsmilk
2tbspbutter
12ozwhipped topping,(1 container), frozen, such as Cool Whip
1cupcaramel sauce
1cupfudge sauce
Preparation
Preheat the oven to 350 degrees F. Grease and flour a 9×13-inch pan.
In a large bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla to the dry mixture, then mix with an electric mixer on medium for about 2 minutes. Gently mix in the boiling water.
Pour into the prepared pan, then bake for 35 to 40 minutes. Cool completely.
Combine the sugar, cocoa powder, cornstarch, and salt in a saucepan. Mix well.
Add in cold milk, then stir until combined.
Turn the heat onto medium-high, stirring constantly, until the mixture comes to a boil. Allow to boil for 1 minute while stirring.
Remove from heat, then stir in the butter. Cool completely, stirring occasionally, to avoid skin from forming.
Cut the cake into small cubes. Reserve 1 cup of whipped topping for garnish.
In a trifle dish, layer ½ of the cake, ½ of the fudge sauce, ½ of the whipped topping, ½ of the caramel, and ½ of the pudding. Repeat layers.
Top with reserved whipped topping.
Refrigerate 4 hours or overnight.
Serve chilled, and enjoy!
