Sunday, January 24, 2010

Red Velvet Trifle

Recipe and picture from Let's Entertain

1 (18.25-oz.) package Red Velvet Cake Mix
2 (8-oz.) packages cream cheese, softened
2 cups low-fat vanilla yogurt
1 cup powdered sugar
1 teaspoon lemon zest
1 pt. fresh raspberries
Garnish: fresh mint sprigs

Preheat oven to 350°. Prepare cake batter as directed.
Pour batter into a greased and floured 13- x 9-inch pan.
Bake at 350° for 28 to 30 minutes or until a wooden pick
inserted in center comes out clean. Meanwhile, beat cream
cheese at medium speed with a electric mixer 1 minute or
until creamy. Add yogurt, powdered sugar, and lemon zest.
Beat 1 to 2 minutes or until smooth, stopping to scrape
down sides of bowl as needed. Cover and chill.
Remove cake from oven. Cool in pan on a wire rack 10 minutes.
Remove from pan to wire rack, and cool completely (about 1 hour).
Invert cake onto a cutting board. Cut rounded top off of cake.
Trim and discard edges of cake. Cut cake into 32 pieces.
Arrange about one-third of cake pieces in a 3-qt. trifle dish.
Carefully spread one-third of chilled cream cheese mixture
over cake. Repeat layers 2 times, smoothing top layer of
cream cheese mixture over cake pieces. Top with raspberries.
Cover and chill 1 hour before serving. Garnish, if desired.

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