Strawberry-Chocolate Trifle

Ingredients

• 15 ounce devil's food cake mix gluten-free (such as Betty Crocker)
• 0.3 cup rum (raspberry-flavored liqueur; optional)
• 2 tablespoons chocolate syrup 
• 3 large eggs 
• 2.5 cups milk 1% low-fat
• 3 cups strawberries sliced
• 0.5 cup butter unsalted softened
• 1 ounce vanilla pudding mix gluten-free instant
• 1 cup water 
• 8 ounce non-dairy whipped topping frozen divided thawed reduced-calorie

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• baking pan

Directions

1. Preheat oven to 35
2. Prepare cake mix according to package directions, using unsalted butter, eggs, and 1 cup water.
3. Pour batter into an 8-inch square metal baking pan coated with cooking spray.
4. Bake at 350 for 38 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes.
5. Remove from pan; cool completely on a wire rack.
6. Combine milk and pudding mix in a medium bowl, stirring with a whisk 2 minutes. Cover and chill 5 minutes. Fold in 1 container whipped topping.
7. Cut cake into 1-inch squares.
8. Layer half of cake in bottom of a 4-quart trifle bowl.
9. Brush cake with 2 tablespoons liqueur, if desired; spread half of pudding mixture over cake.
10. Layer half of strawberries over pudding. Reserve 1/4 cup of remaining whipped topping. Top strawberries with remaining 1 1/4 cups whipped topping. Repeat layers with remaining cake, liqueur, if desired, pudding mixture, and strawberries. Cover and chill 8 hours. Dollop center of trifle with reserved 1/4 cup whipped topping, and drizzle with chocolate syrup just before serving.