Red Velvet Cake Trifle
Red Velvet Cake Trifle ~ Red Velvet Cake Loaded with Toasted Coconut, Chocolate Chips and a Light and Fluffy Cream Cheese Frosting!
Servings: 8 servings
Calories: 568kcal
Ingredients
- 4 eggs
- 3/4 c. sugar
- 1 1 oz bottle red food coloring
- 2 Tbsp buttermilk
- 1 Tbsp canola oil
- 1 tsp cider vinegar
- 1 tsp vanilla extract
- 3/4 c. cake flour
- 1/4 c. baking cocoa
- 1 tsp baking powder
- 1/2 tsp salt
Cream Cheese Whip
- 4 oz cream cheese room temperature
- 2 Tbsp butter softened
- 1/2 tsp vanilla extract
- 2 c. Cool Whip
Toppings
- 1/2 c. chocolate chips
- 1/2 c. toasted coconut
Instructions
- Preheat oven to 350 degrees.
- Spray a jelly roll (15 in x 10 in ) baking pan with non stick cooking spray. Set aside.
- In a large mixing bowl beat eggs on high for 3 minutes. Add sugar gradually while beating. Beat until mixture becomes thick and lemon colored. Add food coloring, buttermilk, oil, vinegar and vanilla. Beat until combined.
- In a bowl combine flour, cocoa, baking powder and salt. Fold into egg mixture. Spread into prepared pan.
- Bake at 350 degrees for 12-15 minutes or until cake tests done. Cool. Cut cake into small pieces.
- In a mixing bowl beat together cream cheese, butter and vanilla extract until smooth. Fold in Cool Whip.
- In 8 wine glasses or one trifle bowl place a layer of cake on the bottom. Add a layer of the cream cheese mixture. Sprinkle chocolate chips and coconut on top. Repeat.
- Enjoy immediately or store covered in refrigerator.
Nutrition
Calories: 568kcal | Carbohydrates: 72g | Protein: 11g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 117mg | Sodium: 312mg | Potassium: 397mg | Fiber: 6g | Sugar: 42g | Vitamin A: 535IU | Vitamin C: 0.2mg | Calcium: 155mg | Iron: 2.4mg