Red Velvet Trifle

1. 1

   Preheat oven to 350u00b0. Prepare cake batter as directed. Pour batter into a greased and floured 13- x 9-inch pan.

2. 2

   Bake at 350u00b0 for 28 to 30 minutes or until a wooden pick inserted in center comes out clean.

3. 3

   Meanwhile, beat cream cheese at medium speed with a heavy-duty electric stand 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.

4. 4

   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).

5. 5

   Invert cake onto a cutting board. Cut rounded top off of cake. Trim and discard edges of cake. Cut cake into 32 pieces.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.