Happy Valentine's Day!
One of my favorite kind of cake is a red velvet and one of my favorite kind of dessert is a trifle. So, when I came across the red velvet trifle I thought JACKPOT! Trifles are great because they are so incredibly simple to make, and they look nice. I made this red velvet trifle for Valentine's Day and it was really yummy! 
Red Velvet Trifle
For the cake:
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon salt
2 1/2 cup cake flour
1/2 pound (2 sticks) butter
1 ounce red food coloring (original recipe calls for 2oz. I used 1 and it worked out fine)
2 tablespoons cocoa
2 cups sugar
2 eggs
1/2 teaspoon baking soda
1 tablespoon vinegar
For the filling:
1 (3 oz.) envelope cheesecake flavored instant pudding
2 cups milk (I used skim milk)
2 cups whipped topping (I used lite cool whip)
Garnish:
Shaved Chocolate (optional)
Directions:
Preheat oven to 350º F.
Prepare three 8” round cake pans with non stick cooking spray and set aside.
In a large mixing bowl using a hand mixer, beat eggs, butter and sugar until creamy. Add cocoa and food coloring. Mix until well combined.
In a medium mixing bowl, sift together flour and salt. Add to creamed mixture alternating with buttermilk. Blend in vanilla.
In a small bowl, combine soda and vinegar and add to batter. Pour into prepared pans. Bake for 20 to 25 minutes, or until tests done. Allow cakes to cool completely.
Meanwhile, prepare instant pudding according to the package directions using 2 cups milk. Allow pudding to set up in the refrigerator for 10 minutes. Using a spatula, gently fold in whipped topping.
To assemble the trifle, cut the red velvet cake into 1 inch cubes. Place an even layer of cubed cake in the bottom of a trifle bowl. Top with 1/3 of the pudding mixture. Repeat the layer process so that the final layer is pudding. Top with shaved chocolate. Chill until ready to serve.
Adapted From:Paula Deen
Prepare three 8” round cake pans with non stick cooking spray and set aside.
In a large mixing bowl using a hand mixer, beat eggs, butter and sugar until creamy. Add cocoa and food coloring. Mix until well combined.
In a medium mixing bowl, sift together flour and salt. Add to creamed mixture alternating with buttermilk. Blend in vanilla.
In a small bowl, combine soda and vinegar and add to batter. Pour into prepared pans. Bake for 20 to 25 minutes, or until tests done. Allow cakes to cool completely.
Meanwhile, prepare instant pudding according to the package directions using 2 cups milk. Allow pudding to set up in the refrigerator for 10 minutes. Using a spatula, gently fold in whipped topping.
To assemble the trifle, cut the red velvet cake into 1 inch cubes. Place an even layer of cubed cake in the bottom of a trifle bowl. Top with 1/3 of the pudding mixture. Repeat the layer process so that the final layer is pudding. Top with shaved chocolate. Chill until ready to serve.
Adapted From:Paula Deen
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