Red Velvet Trifle Recipe

Name: Red Velvet Trifle Recipe | Recipes
Total time: 30 min
Yield: 12 servings
Ingredients: 2 packages vanilla pudding mix (102 g each); 36 chocolate sandwich cookies, crushed; 1 cup HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (250 mL); 38 HERSHEY’S KISSES Brand Milk Chocolates; 12 HERSHEY’S KISSES Brand Candy Cane Mint Candies; 2 cups sweetened whipped cream or whipped topping, divided (500 mL); 1/2 cup butter or margarine, softened (1 stick) (125 mL); 1 1/2 cups sugar (375 mL); 2 eggs; 1 tsp vanilla extract (5 mL); 1 cup buttermilk or sour milk* (250 mL); 2 tbsps red food colouring (30 mL); 2 cups all-purpose flour (500 mL); 1/3 cup HERSHEY'S Cocoa (75 mL); 1 tsp salt (5 mL); 1 1/2 tsps baking soda (7 mL); 1 tbsp vinegar (15 mL)

Details

Time: 30 minutes
Skill Level: Intermediate
Yields: 12 servings

This trifle is the perfect ending to dinner. Red velvet cake combined with chocolate and cookies make for one delicious dessert!

Ingredients & Directions

Bake Time: 30 minutes

BAKE MODE:

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Ingredients

2 packages

vanilla pudding mix (102 g each)
36

chocolate sandwich cookies, crushed
1 cup

HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (250 mL)
38

HERSHEY’S KISSES Brand Milk Chocolates
12

HERSHEY’S KISSES Brand Candy Cane Mint Candies
2 cups

sweetened whipped cream or whipped topping, divided (500 mL)
One-half HERSHEY'S Red Velvet Cake (recipe follows):
1/2 cup

butter or margarine, softened (1 stick) (125 mL)
1 1/2 cups

sugar (375 mL)
2

eggs
1 tsp

vanilla extract (5 mL)
1 cup

buttermilk or sour milk* (250 mL)
2 tbsps

red food colouring (30 mL)
2 cups

all-purpose flour (500 mL)
1/3 cup

HERSHEY'S Cocoa (75 mL)
1 tsp

salt (5 mL)
1 1/2 tsps

baking soda (7 mL)
1 tbsp

vinegar (15 mL)

Key Ingredients

HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips, 270g bag - Front of Package

Where to Buy

HERSHEY'S KISSES Milk Chocolate Candy, 104g bag - Front of Package

Where to Buy

HERSHEY'S COCOA Natural Cocoa, 652g can - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven

13x9-inch (33x23 cm) Baking Pan

Mixing Bowl

Mixer

Wire Rack

8-inch (20 cm) Trifle Bowl

Refrigerator

Prepare HERSHEY'S Red Velvet Cake; cool completely. Crumble one half of cake into pieces. Wrap remaining cake for another use.

Prepare pudding according to package directions; refrigerate until ready to assemble trifle. Remove wrappers from milk chocolates and candy cane mint candies; set aside.

Stir chocolate chips into pudding. Place 1-3/4 cups (425 mL) cookie crumbs in bottom of 8-inch (20 cm) trifle bowl with 5-inch (13 cm) sides. Layer with about 1/2 of cake crumbles and 1-2/3 cups (400 mL) pudding. Place 26 milk chocolate pieces around side of bowl with bottoms against side of bowl. Top with 1 cup (250 mL) whipped cream. Repeat layering cookies, cake and pudding, ending with whipped cream. Garnish trifle by alternating milk chocolates and candy cane mint candies along edge of bowl. Cover; refrigerate leftovers.

HERSHEY'S Red Velvet Cake:

Heat oven to 350°F (180°C). Grease and flour 13x9x2-inch (33x23x5-cm) pan.
Beat butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food colouring. Stir together flour, cocoa and salt; add alternately to butter mixture with buttermilk mixture, mixing well. Stir in baking soda and vinegar. Pour into prepared pan.
Bake 30 to 35 minutes or until wooden pick inserted in centre comes out clean. Cool completely in pan on wire rack. Frost as desired.

* To sour milk: Use 1 tablespoon (15 mL) white vinegar plus milk to equal 1 cup (250 mL).

Recipe created for The Hershey Company by Mommy Hates Cooking.

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Red Velvet Trifle Recipe

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Ingredients & Directions

Ingredients

Key Ingredients

Directions

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