Red Velvet Mini Trifles

1. Preheat oven to 350°F. Grease a 15x10-inch baking pan. In a large bowl stir together flour, sugar, baking soda, and salt.

2. In a medium saucepan combine butter, the water, and cocoa powder. Bring just to boiling, stirring constantly. Add cocoa mixture to flour mixture. Beat with a mixer on medium to high until combined. Add eggs, buttermilk, food coloring, and vanilla; beat 1 minute (batter will be thin). Pour batter into prepared pan.

3. Bake 25 minutes or until a toothpick comes out clean. Cool in pan on a wire rack. Using your hands, crumble cake.

4. Prepare Vanilla and Chocolate Mascarpone Frosting. Place vanilla and chocolate frostings in separate large decorating bags fitted with large open star tips. Using 12 half-pint canning jars, spoon 1/3 cup of the crumbled cake into each jar. Pipe 2 Tbsp. of the chocolate frosting over cake in each jar. Spoon 1/3 cup of the remaining crumbled cake and pipe 2 Tbsp. of the vanilla frosting into each jar. If desired, sprinkle with white and/or semisweet chocolate. Store in refrigerator up to 5 days.

Vanilla and Chocolate Mascarpone Frosting

1. In a large bowl beat mascarpone cheese, butter, and vanilla with a mixer on medium until light and fluffy. Gradually beat in powdered sugar. Divide frosting in half. To one half, gradually beat in cocoa powder (if too stiff, add 1 to 2 tablespoons milk).

*Making Sour Milk

For each 1/2 cup sour milk, add 1 1/2 tsp. lemon juice or vinegar to a liquid measuring cup. Add enough milk to make 1/2 cup total liquid. Stir; let stand 5 minutes before using.