Table of Contents
In a small bowl, stir together the cider vinegar and baking soda. With the mixer on low speed, carefully add the cider vinegar and baking soda mixture to the batter and combine well. Scrape down the bottom and sides of the bowl. Scrape the batter for the red velvet cake into the prepared pan.
Scrape down the bottom and sides of the bowl. Scrape the batter for the red velvet cake into the prepared pan. Bake for 40 to 45 minutes, or until the top springs back when touched and a cake tester inserted in the center of the cake comes out clean.
Scrape down the bottom and sides of the bowl and the paddle. In a small bowl, whisk together the red food coloring and cocoa powder. With the mixer on low speed, carefully pour the mixture into the batter, mixing until combined. Scrape down the bottom and sides of the bowl. In a liquid measuring cup, whisk together the vanilla and buttermilk.
To assemble the pudding, select either a trifle bowl or wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls. Spread one-quarter of the pudding on the bottom and layer with enough slices of the red velvet cake to cover the layer. Add one-third of the sliced bananas (enough to cover the cake) and 1/3 cup of the mini chips.
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