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Red Velvet Cake Parfait

A classic dessert turned special.

See recipe
15 60 Red Velvet Cake Parfait A classic dessert turned special. 4 Parfaits Ingredients: Vegetable oil (to grease pan) 2½ cups all-purpose flour 1½ cups sugar 1 teaspoon baking soda 1 teaspoon fine salt 1 teaspoon cocoa powder 1½ cups vegetable oil 1 cup buttermilk, at room temperature 2 large eggs, at room temperature 2 tablespoons beet juice 1 tablespoon red food coloring* (optional) 1 teaspoon white distilled vinegar 1 teaspoon vanilla extract Tillamook Old-Fashioned Vanilla 2% Farmstyle Greek Yogurt Toasted pecans, chopped (to garnish)

TIP: To toast your own pecans, evenly spread pecans out on a baking pan and toast them in the oven at 350°F for 4-5 minutes. Let cool, then chop. That’s all!

*If you’d like your parfait to have a deep red color, use red food coloring. This is optional, but note your parfait may not be red (rather brown) if you do not use it. Either way your parfait will still be tasty!
Instructions:

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