Ingredients with Measurements:
- 1 box red velvet cake mix
- 1 package instant vanilla pudding mix
- 2 cups cold milk
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/2 cup chocolate chips
Special equipment needed:
- Trifle bowl
- Electric mixer
Step-by-step instructions:
1. Bake the red velvet cake according to the instructions on the box. Let it cool completely.
2. Prepare the instant vanilla pudding mix by whisking it with 2 cups of cold milk. Let it set in the fridge for 5 minutes.
3. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
4. Cut the red velvet cake into small cubes.
5. In the trifle bowl, layer the red velvet cake cubes, vanilla pudding, whipped cream, and fresh raspberries. Repeat until all the ingredients are used up.
6. Sprinkle chocolate chips on top of the trifle.
7. Chill the trifle in the fridge for at least 2 hours before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature for baking the red velvet cake: 350°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories per serving: 360
- Total fat: 20g
- Saturated fat: 10g
- Cholesterol: 50mg
- Sodium: 360mg
- Total carbohydrates: 40g
- Dietary fiber: 2g
- Sugars: 26g
- Protein: 5g
Substitutions for ingredients:
- Instead of red velvet cake mix, you can use chocolate cake mix or vanilla cake mix.
- Instead of raspberries, you can use strawberries or blueberries.
- Instead of chocolate chips, you can use chopped nuts or sprinkles.
Variations:
- You can add a layer of cream cheese frosting between the cake and pudding layers.
- You can substitute the vanilla pudding with chocolate pudding or cheesecake pudding.
- You can add a layer of crushed Oreos or graham crackers for extra texture.
Tips and tricks:
- Make sure the cake is completely cooled before cutting it into cubes.
- Use a piping bag to make the whipped cream layer look more decorative.
- You can make the trifle a day ahead and store it in the fridge.
Storage instructions:
- Store the trifle in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- This trifle is best served cold and does not need to be reheated.
Presentation ideas:
- Garnish the trifle with fresh raspberries and chocolate shavings.
- Serve the trifle in individual glasses for a more elegant presentation.
Pairings:
- Serve the trifle with a cup of coffee or tea.
Suggested side dishes:
- This trifle is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the cake is too dry, you can brush it with a simple syrup before layering it in the trifle.
- If the pudding is too thick, you can add more milk to thin it out.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before preparing the trifle.
- Store the trifle in the fridge to prevent bacterial growth.
Food history:
- Trifles originated in England in the 16th century and were traditionally made with layers of cake, custard, and fruit.
Flavor profiles:
- This trifle has a sweet and tangy flavor from the red velvet cake, vanilla pudding, and fresh raspberries.
Serving suggestions:
- Serve the trifle as a dessert at a dinner party or holiday gathering.
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