Red Velvet Mason Jar Trifle

• vegetable oil, to grease pan
• 2 1/2 cup all-purpose flour
• 1 1/2 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 teaspoon cocoa powder
• 1 1/2 cup vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs
• 2 tablespoon red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract
• crushed pecans, for garnish
• 1 pound softened cream cheese
• 4 cup confectioner's sugar
• 1 cup softened, unsalted butter
• 1 teaspoon vanilla extract
• 5 mason jars

1. Preheat the oven to 350 degrees F.
2. Lightly oil and flour one 9 x 13 cake pan.
3. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
4. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
5. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
6. Pour the cake batter evenly into the prepared cake pans.
7. Place the pan in the oven. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
8. Remove the cake from the oven.
9. Mix all ingredients (exlcuding mason jars) together and store in fridge before use.
10. To assemble trifles
11. Make sure red velvet cake is fully cooled.
12. Use the lid to the mason jar or a round cookie cutter to make circles out of the red velvet cake. *OR break up the red velvet cake and crumble into jar**.
13. Layer Red Velvet Cake and use a piping bag (or Ziploc bag with a corner cut off) to pipe frosting for three layers and sprinkle with crushed pecans if desired.