Red Velvet Trifle
- 3 cups milk
- 2 packages (3 3/4-ounces each) instant chocolate pudding and pie filling
- 3 cups (about 9-ounces) red velvet cake, torn into
- 1-inch bite sized (see recipe below) (or you can use any prepared chocolate or store bought cake)
- 1/4 cup brewed coffee (optional)
- 2 packages (8-ounces each) frozen whipped topping, thawed
- 4 bars (1.4-ounces each) milk chocolate crisp butter toffee candy (such as HEATH or Skor), chopped
Red Velvet Cake:
- 1 cup butter
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups cake flour
- 2 tablespoons cocoa
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1 1/2 teaspoons vinegar
- 2 teaspoons red food coloring