Fauxstess Cupcake Trifle

I came up with this concoction the other night when I failed miserably at making chocolate cupcakes for a pot luck. By my third batch, and third recipe, I realized that my problem was an altitude adjustment. I haven't ever really adjusted for the higher altitude here (around 4,500-5,000 ft.) and it hasn't really been a problem in the past so that wasn't the first thing that came to my mind when things started to go wrong.

My first batch I had to throw away but I didn't want to trow away the other two because the cake tasted really good. So, I knew the only thing that the rest of the cake would be good for was trifle. I still had the rest of my ingredients I was going to use for filling and toping the cupcakes so I decided to use those as layers in my trifle rather than think of another trifle to make and go buy more stuff.

And thus, the fauxstess cupcake trifle was born! Once I got past all the mishap of the cupcakes, everything else went pretty smoothly and quickly and came together great. I even got my very own trifle bowl out of it! My husband came home from work with it for me. I couldn't believe how happy it made me.

This dessert will make you nostalgic for the old days you used take Hostess snacks in your lunch box to school. Make sure you have someone to share this will or you might get caught licking the bowl clean!

For the cake:(I used Hershey's Perfectly Chocolate Chocolate Cake)
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder (1/2 tsp for high altitude)
1-1/2 teaspoons baking soda (1/2 tsp for high altitude)
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Heat oven to 350 degrees F (375 for higher altitude). Grease and flour a 13x9-inch baking pan.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pan.

3. Bake 35 to 40 minutes (probably closer to 18-22 minutes @ 375) or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Cut or break into 1-inch pieces.

For the marshmallow cream layer:
4 tsp very hot water
1/2 tsp salt
2 (7 oz) jars marshmallow cream
1 cup shortening
2/3 cup powdered sugar
1 tsp vanilla

Dissolve the salt in the hot water and allow to cool.

Whip the marshmallow cream, shortening, powdered sugar, and vanilla until it begins to get fluffy. Add the water and whip well.

For the ganache layer:
1 cup heavy cream
16 oz. semi-sweet or dark chocolate, (chips or finely chopped)
4 Tbsp unsalted butter, softened and cubed

Heat cream in a medium saucepan over medium heat until steaming, stirring constantly. Remove from heat and add butter and chocolate. Let sit for 5 minutes. Stir until smooth.

To assemble the trifle, layer 1/3 of the cake in the bottom of a trifle bowl. Next top with 1/3 of the marshmallow cream and 1/3 of the ganache. Repeat with other 2 layers, ending with the ganache. (For a garnish, you could reserve some of the marshmallow cream and pipe it into curlicues across the top).




SOURCE:Hershey's Kitchens for the cake and Evil Shinanigans for the cream.