NO RECIPE RECIPE: RED VELVET TRIFLE
Steps:
- In a large glass bowl, combine the heavy whipping cream and sugar. Beat with a hand mixer until thick and foamy. Add a small drizzle of coconut extract. Continue to whip until soft peaks appear.
- Using a serrated knife cut the red velvet cake into 1-inch squares. Add about 1/3 of the squares to the bottom of the trifle bowl. Spread a layer of the whipped cream on top of the cake squares, followed by a layer of toasted coconut. Repeat layering 2 more times and serve.
RED VELVET TRIFLE
A festive holiday (December or February) yummy trifle using red velvet cake as its base and layers of cheesecake pudding and whipped cream. Top the layers with cherry pie filling and you have a delightful and tasty dessert!
Provided by Deb Weddle
Categories Trifles
Time 5h5m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with parchment paper, then spray lightly with cooking spray.
- Combine cake mix, water, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into the prepared pan and smooth to even out.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven and let cool completely, about 30 minutes.
- When the cake is almost cooled, whisk milk and pudding mix together for 2 minutes. Let sit until set, about 5 minutes.
- Meanwhile, cut the cooled cake into 1-inch cubes.
- Place 1/2 of the cake cubes in the bottom of an 8-inch trifle bowl. Layer with 1/2 of the pudding and 1/2 of the cherry pie filling. Repeat layers once more. Refrigerate for 4 to 8 hours before serving.
- Garnish with whipped cream.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 60.4 g, Cholesterol 63.8 mg, Fat 17.1 g, Fiber 1.4 g, Protein 6.6 g, SaturatedFat 6.4 g, Sodium 406.7 mg, Sugar 12.2 g
RED VELVET TRIFLE
I was thinking about things I want to serve at our Halloween tea. This seems like a good idea, since the red of the cake can look like blood.
Provided by Rowenna
Categories Dessert
Time 8h20m
Yield 12 trifles, 12 serving(s)
Number Of Ingredients 11
Steps:
- 1. Pour the Grand Marnier into the raspberries, and add the sugar. Stir and let chill for an hour.
- 2. Cut the cake in half. We will only use this half; put the other half away.
- 3. Cut the cake into little squares. Divide half of the squares into 12 individual bowls (or clear decorative plastic cups).
- 4. Layer the bowls with half the raspberry mixture, half the pudding, and half the whipped cream. Repeat the layering with the other half of the cake, raspberry mixture, and pudding. End with whipped cream.
- 5. Garnish with a raspberry (or gummie vampire teeth, if you're doing a halloween party).
- 6. Chill for 8 hours or overnight.
- 7. Variation: Prepare the whipped cream similarly to Recipe #74805 (essentially, prepare the whipped cream with a tablespoon of white chocolate pudding mix).
Nutrition Facts : Calories 191.3, Fat 16.1, SaturatedFat 6.7, Cholesterol 79.4, Sodium 46.2, Carbohydrate 9, Fiber 0.9, Sugar 5.7, Protein 3.5
VALENTINE'S DAY RED VELVET TRUFFLES RECIPE BY TASTY
Here's what you need: red velvet cake mix, cream cheese, white chocolate chips, topping of your choice
Provided by Tasty
Categories Bakery Goods
Yield 30 truffles
Number Of Ingredients 4
Steps:
- Prepare red velvet cake according to instructions on box.
- In a bowl, crumble the red velvet cake.
- Mix in cream cheese until smooth.
- Roll into 1- to 2-Tbsp.-sized balls, and chill.
- Melt the white chocolate.
- Roll the balls in the chocolate to coat evenly. Set aside.
- Decorate! Let the chocolate harden before serving.
- Enjoy!
Nutrition Facts : Calories 154 calories, Carbohydrate 20 grams, Fat 7 grams, Fiber 0 grams, Protein 2 grams, Sugar 14 grams
RED VELVET TRIFLE
Make your red velvet cake and eat it, too, with our Red Velvet Trifles! Like mini red velvet cakes, these Red Velvet Trifles are great for any gathering.
Provided by My Food and Family
Categories Home
Time 3h58m
Yield 16 servings, about 2/3 cup each
Number Of Ingredients 7
Steps:
- Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool completely.
- Loosen cake from sides of pan with knife. Gently remove cake from pan; place on cutting board. Cut cake crosswise in half. Cut one half into 3/4-inch cubes. Wrap remaining half tightly; reserve for another use.
- Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes and food coloring; beat 2 min. Gently stir in 2 cups COOL WHIP.
- Layer half each of the cake cubes and pudding mixture in 2-1/2-qt. bowl; top with layers of remaining cake cubes, pudding mixture and COOL WHIP.
- Refrigerate 2 hours.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 380 mg, Carbohydrate 29 g, Fiber 0 g, Sugar 20 g, Protein 4 g
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