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–+ servings
Scoop of Heaven Trifle

Scoop of Heaven Trifle: A No-Bake Dessert Dream Come True

The Scoop of Heaven Trifle captures the magic of dessert with its indulgent layers of rich Devil’s Food cake, whipped cream, drizzled caramel, and crunchy toffee.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Devil’s Food Cake Mix store-bought for convenience
  • 3 large Eggs room temperature
  • 1 cup Water as instructed on the cake mix package
  • 1/2 cup Oil for moisture
For the Soaking Liquid
  • 1 can Sweetened Condensed Milk can substitute with evaporated milk and sugar
For the Layers
  • 2 cups Whipped Cream light and creamy texture
  • 1/2 cup Caramel Syrup can substitute with chocolate sauce
  • 1 cup Heath English Toffee Bits any toffee or chocolate bits can be used
For the Topping
  • 2 bars Crushed Heath Bars or crushed cookies/nuts as alternatives

Equipment

  • Baking Dish
  • Trifle bowl or glass serving dish
  • mixing bowl
  • spatula
  • serrated knife
  • wire rack

Method
 

Directions
  1. Preheat your oven to 350°F (175°C) and prepare the Devil’s Food cake mix according to the package instructions, combining eggs, water, and oil until smooth. Pour the batter into a greased baking dish and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Allow to cool for about 10 minutes.
  2. Transfer the cooled cake to a wire rack to cool completely for about 30 minutes. Cut the cake into bite-sized squares.
  3. Place the cake squares in a shallow dish and pour the sweetened condensed milk evenly over them. Let sit for 5-10 minutes to soak.
  4. Begin assembling the trifle by placing one-third of the soaked cake squares at the bottom of a trifle bowl. Spread evenly.
  5. Top with half of the whipped cream, drizzle caramel syrup over it, and sprinkle half of the Heath toffee bits.
  6. Repeat the layering with another third of the soaked cake, remaining whipped cream, caramel, and toffee bits evenly.
  7. Crush additional Heath bars and sprinkle over the top layer of whipped cream.
  8. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 150mgIron: 2mg

Notes

Use room temperature eggs for smoother mixing. Allow the cake to soak while slightly warm for the best flavor absorption. Chill overnight for optimal results.

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