I have had a request for the recipe for the cake that I made for Sunday's party. This is a picture of all that is left (I don't think there is any trifle left at all). Both desserts were gluten free so MK and I could enjoy our choice of sweet goodness. (Yes, Jason, that's right they were GF and you couldn't even tell!)
This recipe is not mine originally but I sure know a good one when I steal it.
Preheat the oven to 350
Ingredients: 1 yellow cake mix (a GF mix if you wish it to be so)
1 sm. box pistachio pudding mix (this is already gluten free)
8 oz. sour cream
1/3 c. vegetable oil
1/4 c. Creme de Menthe Liquor
1 bag mini chocolate chips
Put all the wet ingredients into a mixer bowl. Pour the cake mix and the pudding mix in on top and mix on medium speed for about 2 minutes. While that is mixing thoroughly grease a bundt pan. I use a spray lubricant like Pam without the flour. After 2 min. add the mini chocolate chips and beat only long enough to mix them in but avoid pulverizing them.
Spoon batter into the pan and bake for 55 minutes.
While the cake is baking you make the glaze for the top. In the top of a double boiler put one bag Ghiradeli bittersweet morsels, 2 tbl. corn syrup, 2/3 stick of butter. Heat the water but do not boil. Heat until the chips melt completely and the butter is fully incorporated.
When the cake is done turn immediately out onto a cake plate and top with glaze. This cake is great served warm but is also delicious after it has cooled.