Step 1

Grease miniature muffin tins (or you can bake this on a greased 11x17” cookie sheet).

Step 2

Preheat oven to 350°.

Step 3

Place butter in a small saucepan over low to medium heat.

Step 4

Add cocoa and water.

Step 5

Whisk to combine.

Step 6

Once butter melts, turn off heat and pour mixture into a large mixing bowl to cool.

Step 7

Add sugar, flour, salt, baking soda, eggs, sour cream and vanilla.

Step 8

Whisk or mix with an electric mixer to combine.

Step 9

Pour mixture into greased muffin tins about two-thirds full.

Step 10

Bake at 350° about 15-20 minutes or until brownies bounce back when touched.

Step 11

If baking in cookie sheet allow extra time.

Step 12

Cool 5-10 minutes.

Step 13

Remove from muffin tins and place in bowl.

Step 14

Otherwise, invert cake and cut into one-inch pieces.

Step 15

Set aside.

Step 16

Mix chocolate pudding, condensed milk and water with an electric mixer until mixture is thick.

Step 17

Stir in half of the container of Cool Whip.

Step 18

Set aside.

Step 19

Melt butter with milk and cocoa.

Step 20

Bring to a boil.

Step 21

Remove from heat.

Step 22

Add powdered sugar, vanilla and nuts.

Step 23

Stir to combine.

Step 24

Keep mixture over low heat until ready to assemble, so the mixture is pourable.

Step 25

Crumble cake into one-inch pieces (they do not have to be perfect—bite-sized pieces are what you want).

Step 26

Place a layer of about one-third of the cake pieces in trifle dish.

Step 27

Place one-third of the chocolate filling over top.

Step 28

Drizzle one-fourth of the chocolate icing over top of pudding layer.

Step 29

Repeat layers twice.

Step 30

Smooth remaining whipped topping over top.

Step 31

Drizzle remaining one-fourth of chocolate icing over top.

Step 32

Garnish with maraschino cherries, as desired.