07 November, 2009

Red Velvet Trifle | Southern Living

This couldn't easier or more dramatic for the holidays (don't forget Valentine's Day!).

Red Velvet Trifle ingredients

Makes 10 servings
1 (18.25-oz) pkg Duncan Hines Moist Deluxe Red Velvet Cake Mix
2 (8-oz) packages cream cheese, softened
2 cups low-fat vanilla yogurt
1 cup powdered sugar
1 tsp lemon zest
1 pt fresh raspberries

For garnish:

Fresh mint sprigs


Active Prep: 25 minutes
Total Time: 3 hours
Preheat oven to 350° F. Prepare cake batter as directed; pour into a greased and floured 13- x 9-inch pan. Bake at 350°F until a wooden pick inserted in center comes out clean, about 28 to 30 minutes .

Meanwhile, beat cream cheese at Medium speed with a heavy-duty electric stand mixer for 1 minute, or until creamy. Add yogurt, powdered sugar and lemon zest. Beat until smooth (about 1 to 2 minutes), stopping to scrape down sides of bowl as needed; cover and chill.

Remove cake from oven; cool in pan on a wire rack for 10 minutes. Remove from pan to wire rack to cool completely, about 1 hour.

Invert cake onto a cutting board; cut rounded top off of cake. Trim and discard edges of cake; cut into 32 pieces.

Arrange about 1/3 of cake pieces in a 3-quart trifle dish. Carefully spread 1/3 of chilled cream cheese mixture over cake.

Repeat layers 2 times, smoothing top layer of cream cheese mixture over cake pieces; top with raspberries.

Cover and chill for 1 hour before serving. Garnish, if desired.

The Red Velvet Trifle recipe is from Southern Living Food for Today (Birmingham: Oxmoor House, September 2009), xx.

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