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

1. Using the 3 cups milk, prepare pudding according to package directions; set aside.
2. Place half of the cake pieces in a large glass serving bowl.
3. Spoon half of the coffee, half of the pudding, half of the whipped topping, and half of the candy over cake.
4. Repeat layers.
5. Cover and chill for several hours or overnight.

Makes 10 servings.

Red Velvet Cake:

1. Preheat oven to 350°F.
2. Grease a 9 x 13 x 2-inch rectangular pan.
3. Beat butter and sugar until light and fluffy.
4. Add eggs, one at a time; beating well after each addition.
5. Add vanilla and beat well.
6. Sift flour, cocoa, baking soda, and salt together; set aside.
7. Combine the buttermilk, vinegar, and food coloring; set aside.
8. Add the dry ingredients and the buttermilk mixture alternately to butter mixture, beginning and ending with the flour mixture.
9. Pour into pan and bake for 45 minutes or until toothpick inserted comes out clean.
10. Cool and serve.

Makes 20 Servings.

Approximate Nutrient Analysis per serving (based on whipped topping):
430 calories, 22 g fat, 15 g saturated fat, 15 mg cholesterol, 570 mg sodium, 58 g carbohydrate, 1 g fiber, 44 g sugar, 4 g protein

Approximate Nutrient Analysis per serving:
180 calories, 9 g fat, 3.5 g saturated fat, 25 mg cholesterol, 150 mg sodium, 23 g carbohydrate, 1 g fiber, 11 g sugar, 2 g protein