Red Velvet Trifle

Red Velvet Trifle

Prep 30 m
Bake 40 m
Cool 10 m
Chill overnight

Ingredients

Cake

Filling and Topping

Directions

  1. 1 of 1 Heat oven to 350 degrees . Coat a 13 x 9 x 2-inch pan with nonstick baking spray with flour.

Cake

  1. 1 of 2 In a medium bowl, whisk together flour, cocoa, baking soda and salt. In a large bowl, beat butter until smooth. Beat in brown sugar until light colored and fluffy, 2 minutes. Beat in eggs, one at a time. On low, beat in half the flour mixture. Scrape down side of bowl and beat in sour cream mixture, followed by remaining half of the flour mixture. Stir in vanilla.
  2. 2 of 2 Spread batter into prepared pan and bake at 350 degrees for 35 to 40 minutes, until a toothpick inserted in center of cake comes out clean. Cool in pan on a wire rack for 10 minutes, then turn out onto rack and cool completely.

Filling and Topping

  1. 1 of 2 In a bowl, beat together Neufchatel, butter and 3/4 cup of the heavy cream until smooth. On low, beat in 2 cups of the confectioners sugar, the sour cream, milk and 1/2 tsp of the vanilla extract.
  2. 2 of 2 Trim edges from cake and cut cake into 11/2-inch cubes (set aside 1 cube for topping). Place 1/3 of the cake cubes in a trifle dish or large bowl. Top with half the filling. Repeat layering with cake cubes and remaining filling, then top with remaining 1/3 of the cake. Beat remaining 3/4 cup heavy cream with remaining 2 tbsp confectioners sugar and 1/4 tsp vanilla. Spread over top of trifle. Crumble reserved cake cube over trifle. Cover with plastic and refrigerate overnight.
Nutrition Information for Red Velvet Trifle
Servings Per Recipe:
Per Serving: 522 kcal cal., 31 g Fat, total, 134 mg chol., 19 g sat. fat, 54 g carb., 1 g fiber, 7 g pro., 256 mg sodium
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Printed from FamilyCircle.com 11/19/2018