Dying for a Cuppa by Linda Gordon Hengerer

Author:Linda Gordon Hengerer
Language: eng
Format: epub
Tags: cozy mystery, women sleuths, afternoon tea, amateur sleuth, Florida mystery, cooking mystery
Publisher: Linda Gordon Hengerer
Published: 2019-04-11T00:00:00+00:00

Black Forest Trifle

From Dying for Valentine’s Tea: A Beach Tea Shop Novella

Appearing in Happy Homicides 2: Thirteen Cozy Mysteries/Crimes of the Heart

By Linda Gordon Hengerer

This is a delectable combination of moist chocolate cake, succulent cherries, and flavorful vanilla cream. It can be made the same day but the flavors develop best when cake and cherries are made two days in advance, and the trifle assembled the day before serving.

Ingredients:

1 box chocolate cake (I prefer Devil’s Food), prepared according to directions in 9x13 baking dish

2 21 oz. cans cherry pie filling

2 C milk (whole, 2%, fat-free)

2 3.4 oz packages vanilla pudding, any type (sugar or fat free, regular)

1 8 oz package frozen whipped topping, thawed (any type)

½ C kirschwasser or cherry brandy, divided (1/4 C each)

2 t vanilla, divided

1 t salt, divided

1 bar good quality dark chocolate, chilled

Directions:

Bake cake according to package directions. Let cool for 10 minutes, then brush top with ¼ C kirschwasser or cherry brandy. Let cool completely before covering with plastic wrap.

Combine cherry pie filling in glass or plastic container with ¼ C kirschwasser or cherry brandy, 1 t vanilla, and ½ t salt. Mix completely, cover, and refrigerate. Stir every now and again to make sure all ingredients are well combined and all cherries can absorb liqueur.

For vanilla cream:

Combine pudding mix and milk in bowl. Add 1 t vanilla and ½ t salt; stir to combine well. Add frozen whipped topping, stirring until no streaks of whipped topping are visible.

Assembling trifle:

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