Easy Raspberry
Chocolate Trifle
1 package instant chocolate pudding mix
2 cups cold water
1 loaf (10-3/4 oz) pound cake (or angel food cake)
2 cups fresh raspberries
1 cup raspberry preserves (may substitute strawberry preserves)
Whipped topping or whipped cream
Additional raspberries for garnish
Mix pudding and milk according to package directions; chill.
Cut cake into 1” cubes; place half in 2 qt. glass bowl.
Gently stir together raspberries and preserves; spoon half over cake.
Pour half of the pudding over raspberries. Cover with remaining cake cubes. Layer with remaining berries and pudding.
Garnish with whipped topping and raspberries if desired. Yield: 4-6 servings.
Red Velvet Valentine Cake
To make this heart-shaped cake, use one 8” square and one 8” round baking pan
Cooking spray
1 cup (2 sticks) butter, softened
1 cup granulated sugar
2 large eggs
1 tsp. pure vanilla extract
2 1/2 cups all-purpose flour
1/4 cup cocoa powder
1 tsp. baking soda
1 tsp. kosher salt
1 cup buttermilk
2 tsp. distilled white vinegar
2 Tbsp. red food coloring
Preheat oven to 350º.
Line one 8” round cake pan and one 8” square cake pan with parchment paper and grease with cooking spray.
In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then add vanilla.
In another large bowl, whisk together flour, cocoa, baking soda and salt.
Add half the dry ingredients to wet ingredients, beating until just combined. Add buttermilk, vinegar and red food coloring, beating to combine. Add remaining dry ingredients.
Divide batter between prepared cake pans and bake until a toothpick inserted into the middle comes out clean – 25 to 30 minutes. Let cool 15 minutes, then invert onto a cooling rack to cool completely.
Cut round cake down the center – place cut sides on 2 adjacent sides of the square cake to form a heart. Frost entirely with cream cheese frosting.
You may use a Red Velvet cake mix, but be sure to make the frosting from scratch.
Cream Cheese Frosting
1 (8-oz.) block cream cheese, softened
4 Tbsp. butter, softened
4 1/4 cups powdered sugar
1 tsp. pure vanilla extract
Pinch kosher salt
Optional: Red and pink sprinkles
Directions
Beat cream cheese and butter until smooth. Add powdered sugar and beat until light and fluffy. Add vanilla and salt and mix until combined.
