Chocolate, Cherry and Cream Trifle

This Chocolate, Cherry and Cream Trifle concludes my son's requests for his birthday week.  He did not want a birthday cake this year... he wanted a chocolate cake trifle.  So I made this one up and everyone (especially the birthday boy) loved it.  It's really easy to make, but it certainly has a lovely presentation on the table.  My son enjoyed all his special dishes.... but I'm glad to have control over the menu planning again.  I think I made more desserts than actual food this week. :)

Ingredients:

For the cake:
1 box devil's food cake mix
3 eggs
1 1/4 cups of sour cream
1/4 cup milk
1/2 cup canola oil

Directions for cake:
Mix all ingredients.  Spray two 8 inch cake round pans and bake in a 350 oven according to package instructions (about 28-33 minutes).   Once cakes have cooled take serrated knife and slice through the middle of each layer to make 4 thinner layers.  

For Cream layer:
2 (3.4 oz) boxes of vanilla pudding  (instant not stove top method)
1 tub COOL WHIP Topping thawed

Directions:
Make pudding per package instructions with milk.  Allow to firm for a few minutes and then fold in COOL WHIP topping.

Cherry Layer:
1 can Cherry Pie filling or 3 cups of homemade cherry pie filling

Garnishes and Topping:
1 tub COOL WHIP Topping thawed
Fresh cherries (optional)
Mint (optional)
Chocolate shavings (optional)

Directions for Assembly:
In a trifle bowl or a large deep bowl (glass preferable) dollop a little cream mixture on the bottom.  Take one layer of chocolate cake and place in dish.  Take 1/3 of remaining cream and top chocolate cake. Repeat with cake layer and cream.  Then add cherries layer, cake layer and cream layer.  Top with the final layer of chocolate cake.  I place it like this (covered with plastic wrap) into the fridge for 8-12 hours or over night.  Then just before serving add the 2nd tub COOL WHIP Topping on top of the trifle.  Garnishes with suggested ingredients from above.  Enjoy.

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