Get ready to experience a mind-blowing dessert that will make your taste buds dance with pure joy! This isn't just another ordinary dessert - it's a culinary adventure that combines the rich, decadent world of chocolate and peanut butter with the rustic, sweet charm of maple honey cornbread. Imagine layers of moist chocolate cake, creamy peanut butter pudding, and fluffy whipped cream, perfectly complemented by the subtle sweetness of homemade cornbread. Whether you're looking to impress dinner guests or treat yourself to an extraordinary dessert, this recipe is about to become your new obsession!
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 box chocolate cake mix
- 1 cup creamy peanut butter
- 2 cups whipped cream
- 1 cup chocolate pudding
- 1/2 cup maple syrup
- 1/2 cup honey
- 1 cup cornmeal
- 1 cup buttermilk
- 2 large eggs
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan for the chocolate cake and a separate 8-inch square baking pan for the cornbread.
- Prepare the chocolate cake mix according to package directions. Use the recommended oil, eggs, and water quantities. Pour batter into the greased 9x13 inch pan and bake for 25-30 minutes until a toothpick inserted comes out clean.
- While the cake is baking, prepare the maple honey cornbread. In a large mixing bowl, combine cornmeal, buttermilk, eggs, maple syrup, and honey. Whisk until smooth and well incorporated.
- Pour the cornbread batter into the prepared 8-inch square pan. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean. Set aside to cool.
- Once the chocolate cake has cooled completely, crumble it into bite-sized pieces. In a separate bowl, mix creamy peanut butter with chocolate pudding until smooth.
- In a large trifle dish or clear glass serving bowl, begin layering: Start with a layer of crumbled chocolate cake, followed by a layer of peanut butter-pudding mixture, then a layer of whipped cream.
- Repeat the layering process 2-3 times, ensuring each layer is evenly distributed. The top layer should be whipped cream.
- Cut the cooled cornbread into small squares or crumble it. Optionally, sprinkle some cornbread crumbs on top of the trifle for added texture.
- Refrigerate the trifle for at least 2 hours before serving to allow flavors to meld and set. Serve chilled.
Tips
- Ensure all ingredients are at room temperature for smoother mixing and better texture.
- For an extra indulgent touch, drizzle some melted chocolate or caramel between layers.
- Make sure the chocolate cake is completely cooled before crumbling to prevent a mushy texture.
- Use a clear glass trifle dish to showcase the beautiful layers of this dessert.
- For a more intense peanut butter flavor, add a sprinkle of chopped peanuts between layers.
- Refrigerate for at least 2 hours to allow flavors to meld and the dessert to set properly.
- For a lighter version, you can use low-fat whipped cream and sugar-free pudding mix.
- The cornbread can be made a day ahead to save time on preparation day.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
