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20 servings, 2/3 cup (150 mL) each
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Omit ginger. Substitute 1 cooled 9-inch chocolate cake layer for the gingerbread cake.
Trifle can be prepared ahead of time. Refrigerate up to 24 hours before serving.
Use vegetable peeler to shave chocolate into curls. Or, use coarse side of box grater to grate the chocolate.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I couldn't find the gingerbread cake mix/cookie mix, so I made my own gingerbread cake. I also couldn't find the cystalized ginger so omitted it. Personally I found this dessert way too sweet; however, my family loved it. I made it for Christmas Eve dinner and everyone else liked it but I don't think I will make it again. The gingerbread cake though - yes!
This is a very Christmas-y dessert! Unfortunately, I couldn't find the gingerbread cookie/cake mix or the slivered crystallized ginger, so I used spice cake mix instead, and made my own crystallized ginger slivers by grating the full pieces of crystallized ginger and shaking the grated pieces in sugar. It was delicious!