Make 6-8 servings.
Ingredients :
For the cake:
- 1 teaspoon vanilla
- 1 cup buttermilk
- 1 teaspoon salt
- 2 1/2 cup cake flour
- 1/2 pound (2 sticks) butter
- 2 ounces red food coloring
- 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
- 2 cups freshly whipped cream
For the garnish:
- 1/4 cup pecan pieces
- fresh mint leaves
Directions :
- Preheat oven to 350� 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 cream.
- 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 pecan pieces and fresh mint leaves.
- Chill until ready to serve.
