1 triple chocolate cake mix (or any chocolate cake mix)
guittard green mint chips
1 chocolate pudding mix
whipping cream or whipped topping
peppermint candy canes
mix cake mix as directed on package. pour in pan. sprinkle mint chips all over the top of the cake batter. bake cake as directed on package. make pudding as directed on package. if using whipping cream, whip cream. open candy canes. place in ziploc bag. close bag. crush candy canes. when all ingredients have set up and/or are cooled, put trifle together. cut cake in small squares. add layer of square pieces of cake to bottom of trifle bowl. spread half of pudding over top of the cake squares in trifle bowl. spread half of whipped topping over pudding in trifle bowl. sprinkle half of candy cane pieces over top of whipped topping. repeat process. leave top layer of candy canes off until right before serving to preserve the crunch. refrigerate before serving to let ingredients get to know each other a little bit.
*original recipe from the kitchen of christian and erin sabey for a christmas ward party in dec. 2010.