Mocha-chocolate Trifle Recipe

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Mocha-Chocolate Trifle

Diane Hopson Smith


I found this in some of mama’s old recipes. She was a weight watcher and she collected lots of WW recipes. I believe this is one of the Weight Watcher recipes that she had collected over the years. My mother was diabetic and she had heart problems. She was always looking for recipes that were healthier for you. This is an excellent recipe, no one will ever know it's light weight.

Recipe from Cooking Light.

Hope you enjoy!

★★★★★ 1 vote
15 Min
25 Min


(18.25-ounce) package light devil’s food cake mix
1 1/3 c
2 Tbsp
vegetable oil
egg whites
1 large
cooking spray
3 c
skim milk
1 pkg
(3.9-ounce) package chocolate instant pudding mix (do not substitute sugar-free or fat-free)
1/2 c
kahlua (coffee-flavored liqueur) or ½ cup strong brewed coffee
8-ounce carton frozen fat-free whipped topping, thawed
1/2 c
chopped reduced-fat chocolate crisp bars (about 4 bars) (such as hershey’s sweet escapes)


1Preheat oven to 350º F.
2Combine first 5 ingredients in a large bowl; beat at medium speed of a mixer until well blended. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350º for 25 minutes or until wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack.
3Combine milk and pudding mix in a medium bowl; prepare according to package directions.
4Tear cake into bite size pieces. Place half of the cake pieces in a 3-quart clear, glass bowl or trifle dish. Pour half of the Kahlua over cakes pieces, and top with half of the pudding, half of whipped topping, and half of chocolate bars. Repeat procedure with remaining cake, Kahlua, pudding, whipped topping, and chocolate bars. Cover and chill at least 4 hours.
5Points: 5; Exchanges: 3 Starch, ½ fat

Per Serving: CAL 269 (14% from fat); Pro 4.1g; FAT 4.2g(sat 1/3g); CARB 48.4g; FIB 1.1g; CHOL 16mg; IORN 1mg: SOD 467mg; CALC 93mg

About this Recipe

Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Healthy