Mini Caramel Trifles recipe

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Ingredients

1 (15.25 ounce) package vanilla cake mix
⅔ cup milk
2 eggs
8 tablespoons butter, divided
2 tablespoons brown sugar
14 tablespoons heavy cream
½ cup chocolate chips
1 (14 ounce) can caramel (such as Nestle® Top 'n' Fill)

Nutrition Info

1298.1 calories
carbohydrate: 169.9 g
cholesterol: 241.4 mg
fat: 65.8 g
fiber: 1.2 g
protein: 16.8 g
saturatedFat: 34.1 g
servingSize: -
sodium: 1146.1 mg
sugar: 66 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Combine cake mix, milk, eggs, and 4 tablespoons butter in a large bowl. Beat with an electric mixer on medium speed for about 2 minutes. Pour batter into a muffin tin.

  3. Bake in the preheated oven until tops are golden brown, about 15 minutes.

  4. While cakes are baking, combine remaining butter and brown sugar in a microwave-safe bowl. Heat until melted, about 30 seconds. Stir well and add 3 1/2 tablespoons heavy cream.

  5. Crumble 6 hot cakes into a bowl. Cover cake crumbs with brown sugar mixture and stir to coat. Place in the freezer until cool, about 10 minutes.

  6. Meanwhile, whip remaining cream with an electric mixer until soft peaks form.

  7. Layer cake mixture, whipped cream, chocolate chips, and caramel in 4 glasses until all are used up. Refrigerate until ready to serve.

Recipe Yield

4 glasses

Recipe Note

Ok, so I love coming up with yummy concoctions in the kitchen. This is one of them. It's sort of halfway between a trifle and a parfait, served in glasses. I hope you enjoy it!

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