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Red Velvet Parfaits

 

 

 

Won’t these make the perfect Valentine’s treat??RED VELVET PARFAITS 012

 

Red Velvet cake layered with cream cheese icing and some cute sprinkles on the top!  They come together really quick because you start by using a box mix for the cake that you jazz up! The chocolate pudding helps amp up the chocolate flavor(always a good thing) the oil and eggs add moisture, that will stay moist for days!

POACHED CHICKEN, RED VELVET MASON JARS 068

Red Velvet Parfait

POACHED CHICKEN, RED VELVET MASON JARS 077

Bake in a large sheet pan

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Then cut the cake with the top side of a mason jar lid, so it’ll fit in the jar just perfect

Top with some cream cheese icing

Then top with another cake and more icing and pretty them up with some sprinkles!

 

Red Velvet Parfaits

  • Servings: 10 half pint jars
  • Print

1 box of Red Velvet Cake Mix

1 box of chocolate instant jello mix

4 eggs

3/4 c. oil

1 8 oz. block of cream cheese, soften

1 stick butter, soften

1 tsp. vanilla

16 oz. box powder sugar

In a large bowl mix cake mix, jello, eggs and oil until well combined.  Pour onto a 14 x 11 sheet cake pan and bake 15 – 20 minutes until you can insert a toothpick and it comes out clean.  Cool completely.  Mix cream cheese, butter and vanilla until well combined.  Gradually add the powder sugar. Icing will be very thick.  Cut out cake circles and put one in each jar, pipe frosting on first layer, the add another layer and pipe additional frosting.  Sprinkle on red and white sprinkles.

 

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