2IF USING A RED VELVET CAKE MIX, follow the package directions for preparations. Pour into prepared cake pans or a 9x13 pan. Bake until done. Allow to cool completely and cut into one inch pieces. Set aside to prepare the pudding.
3IF BAKING YOUR RED VELVET CAKE FROM SCRATCH,in a large mixing bowl, using a hand held mixer, beat eggs, butter and sugar until creamy. Add cocoa and food color and mix until combined.
4In a medium sized mixing bowl sift together flour and salt. Add to the creamed mixture alternating flour and buttermilk. Blend in vanilla.
5In a small bowl, combine soda and vinegar and add to batter. Pour into prepared round cakepans or a 9x13 pan.
6Bake for 30-35 minutes or until done in the center. Allow cake to cool completely.
7Cut cake into 1 inch pieces and set aside to prepare the pudding.
8TO PREPARE THE PUDDING MIXTURE...With your hand mixer, on medium speed, mix the instant pudding and the milk. Add the cream cheese and beat until very smooth. Add the sour cream and blend well. Add the Cool Whip and blend in. Mix in the vanilla.
9TO ASSEMBLE, place an even layer of the cake squares (using ½ of the cakesquares ) in the bottom of the trifle bowl. Place 1/3 of the pudding mix over the cake layer in the trifle bowl. Repeat the layering process. End by topping with a final layer of pudding mix. Garnish with chopped pecans or strawberries. Refrigerate until ready to serve.