Over the river and through the woods,
To Grandmother’s house we go;
The horse knows the way to carry the sleigh,
Through (the) white and drifted snow!
Over the river and through the woods,
To have a first-rate “dessert display;”
Oh, hear the bells ring, “Ting-a-ling-ling!”
Hurrah for “Christmas” Day!
Over the river and through the woods,
Now Grandmother’s dessert I spy!
Hurrah for the fun! Is the “dinner” done?
It’s time for the “Red Velvet Trifle!”
Christmas is fast approaching, and Kevin has a dessert to share with you for this special holiday that is just as scrumptiously delicious and will be just as anticipated as “Grandmother’s” Pumpkin Pie was on Thanksgiving Day as implied in the old, familiar tune “Over the River and Through the Woods.” This dessert will have everyone at your Christmas feast or party anticipating the time when they can all partake of the beautiful dessert whose colors represent the Christmas spirit! Kevin’s recipe comes from “Cooking with Paula Deen, Christmas Desserts,” Dec. 2016.
Happy Cooking,
Kevin Wilson & Mom
Red Velvet Trifle
Ingredients:
2 ½ cups all-purpose flour
1 ½ cup sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
¾ teaspoon kosher salt
1 1/3 cup vegetable oil
1 cup whole buttermilk
2 large eggs
2 tablespoons liquid red food coloring
1 ½ teaspoon vanilla extract
1 teaspoon distilled white vinegar
5 cups whole milk
2 (3.4 ounces) boxes white chocolate instant pudding mix
1 (8 ounces) container whipped cream cheese
1 (8 ounces) container Cool Whip, thawed
Directions:
Preheat oven to 350 degrees. Grease and flour 2 (9 inch) round cake pans. In a large bowl, sift together flour, sugar, cocoa, baking soda, and salt. In a medium bowl, whisk together oil, buttermilk, eggs, food coloring, vanilla, and vinegar. Make a well in center of dry ingredients. Add oil mixture, and beat with a mixer at low speed until combined, about 1 minute. Divide batter between prepared pans. Bake until a wooden pick inserted in center comes out clean, about 25-35 minutes, depending upon oven. Let cool in pans for 15 minutes. Remove from pans, and let cool completely on wire racks. Crumble cake into fine crumbs in a large bowl.
In another bowl, whisk together milk and pudding mix until well combined; refrigerator for at least 30 minutes.
In a third large bowl, beat cream cheese and half of whipped topping with a mixer at medium speed, until creamy. Fold in remaining whipped topping.
In a large trifle bowl, sprinkle one-third of cake crumbs. Spread one-third of pudding mixture onto cake. Repeat layers twice, and top with the cream cheese mixture.
