• 7 Ratings



Filling and Topping


  • Heat oven to 350°. Coat a 13 x 9 x 2-inch pan with nonstick baking spray with flour.



  • In a medium bowl, whisk together flour, cocoa, baking soda and salt. In a large bowl, beat butter until smooth. Beat in brown sugar until light colored and fluffy, 2 minutes. Beat in eggs, one at a time. On low, beat in half the flour mixture. Scrape down side of bowl and beat in sour cream mixture, followed by remaining half of the flour mixture. Stir in vanilla.

  • Spread batter into prepared pan and bake at 350° for 35 to 40 minutes, until a toothpick inserted in center of cake comes out clean. Cool in pan on a wire rack for 10 minutes, then turn out onto rack and cool completely.

Filling and Topping

  • In a bowl, beat together Neufchâtel, butter and 3/4 cup of the heavy cream until smooth. On low, beat in 2 cups of the confectioners' sugar, the sour cream, milk and 1/2 tsp of the vanilla extract.

  • Trim edges from cake and cut cake into 1 1/2-inch cubes (set aside 1 cube for topping). Place 1/3 of the cake cubes in a trifle dish or large bowl. Top with half the filling. Repeat layering with cake cubes and remaining filling, then top with remaining 1/3 of the cake. Beat remaining 3/4 cup heavy cream with remaining 2 tbsp confectioners' sugar and 1/4 tsp vanilla. Spread over top of trifle. Crumble reserved cake cube over trifle. Cover with plastic and refrigerate overnight.

Nutrition Facts

522 calories; 31 g total fat; 19 g saturated fat; 134 mg cholesterol; 256 mg sodium. 54 g carbohydrates; 1 g fiber; 7 g protein;


7 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1