Ingredients
The following ingredients have 4 Servings
- 3 1/4 cups all-purpose flour
- 2 cups sugar
- 3 tablespoons unsweetened cocoa powder
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 3/4 cups buttermilk
- 1 1/4 cups vegetable oil
- 3 large eggs
- 1 teaspoon distilled white vinegar
- 1 (1-ounce) bottle liquid red food coloring
- 1 (3.4-ounce) package instant cheesecake pudding mix (or white chocolate)
- 2 cups cold milk
- 1 (8-ounce) container frozen whipped topping, (defrosted)
Instruction
- To make cake, preheat oven to 350 degrees and spray 2 9-inch cake pans with baking spray with flour. (Or butter pans and then lightly coat with flour.)
- In a large mixing bowl (one that fits an electric mixer) combine flour, sugar, cocoa powder, baking soda, and salt.
- In a medium bowl, whisk together buttermilk, vegetable oil, eggs, and vinegar.
- With the mixer on low, add the buttermilk mixture to the flour mixture. Once all buttermilk mixture has been added, turn to medium speed and beat until smooth.
- Add food coloring and beat until mixed evenly.
- Divide batter evenly between the two prepared pans and bake 18 to 22 minutes. Let cool in pans for 10 minutes and then remove to wire rack to cool completely.
- To make cream, in a medium bowl whisk together pudding mix and milk. Refrigerate for 5 minutes. Fold in whipped topping until evenly combined.
- To assemble trifles, either use 10 individual bowls or one big bowl. Alternate layering crumbled cake (I use my hands to crumble it or you can cut it into chunks with a knife) with the cream filling, finishing with filling. Store in refrigerator. Will keep for 2-3 days.
