Chocolatey Sugary Goodness

The other day I saw a recipe for Mocha-zazz BBQ Rub on Cre8tive Kitchen. She uses pork tenderloin (which would be delicious) but I have a quarter of a cow in my freezer, so I googled "mocha beef rub" and found a recipe for Grilled Cocoa-Mocha Steak. The two recipes were fairly similar, so I just simplified the measurements and combined the ingredients to come up with my own version:

MOCHA STEAK RUB
2 tsp. each of the following:
cocoa
coffee
smoked paprika (I would have used a little bit of chipotle powder if I had it)
dry mustard
cilantro
garlic
ginger
brown sugar
dash of salt

Rub onto 2 steaks. Let it sit overnight in the fridge, then barbeque the way you like it.

SWEET VEGGIES
3 small potatoes
1 sweet potato
3 carrots
1 onion
1 handful brown sugar
butter

Cut up veggies into bite-sized pieces and lay on a piece of buttered tinfoil. Sprinkle with brown sugar and seal with another piece of buttered tinfoil. Cook on the barbeque for about 2o minutes.
CHOCOLATE BANANA TRIFLE
2 c. white cake, crumbled
2 c. whipping cream, whipped
2 bananas, sliced
4 tbsp. cocoa
4 tbsp. sugar
2 tbsp. cornstarch
2 c. milk
2 tsp. vanilla

To make chocolate pudding, combine cocoa, sugar, and cornstarch in a saucepan, and slowly whisk in milk. Bring to a gentle boil until thickened, then remove from heat and stir in vanilla. (Or use the package from the store, which is what I would normally do if I had a box in the house.)
In a large bowl, put layers of cake, pudding, bananas, and whipped cream. Repeat layers, and put in the fridge until ready to serve.This meal was a total success. The mocha rub wasn't too mocha-y, and hopefully it won't keep the kids up all night. The veggies were delicious. The trifle made good use of the cupcakes I ruined in my Gourmet Bowl Maker. And I only caused a medium-sized fire when trying to barbeque the steaks. Yay for Kathy!