RED VELVET CAKE
Sometimes being bad is really very good…and with this cake, on a special Valentine’s Day (with someone or alone!) it’s even better.
I’ve cut the original recipe in half to give you a single layer, but split it and stacked the gorgeousness into an impressive little number that will get you noticed and loved in return. (The photo makes it look taller than it is!)
Same red velvet flavor as always; same beautifully white cream cheese frosting…just lower sugar.
1 1/4 cups cake flour (such as Softasilk)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 tablespoons unsweetened cocoa powder
1/3 cup butter, softened
1 cup Whey Low granular or Nature Sweet sugar sub
1 ounce red food coloring
1/2 cup buttermilk
1 1/2 teaspoons vanilla extract
1/2 teaspoon white vinegar
1/2 teaspoon baking soda
Preheat oven to 350 degrees. Coat a 9 inch round or square cake pan with vegetable cooking spray and dust with 1 tablespoon cake flour, tapping upside down to remove the excess, and set aside.
In a medium bowl sift the flour, baking powder, salt, and unsweetened cocoa powder. Set aside. In a large bowl cream the butter and WL until light and fluffy, at least 2 minutes. Beat in egg and vanilla. Carefully beat in red food coloring, scraping bowl frequently.
Beat in 1/2 of the flour mixture, followed by the buttermilk; then the remaining flour mixture. In a small bowl combine the vinegar and baking soda and quickly stir into the batter. Immediately pour into prepared pan and bake for 25-30 minutes or until a toothpick inserted in the middle comes out still moist, with large crumbs – or almost clean, but not wet/raw. Do not over-bake! Allow to cool in the pan on a wire rack for 10 minutes. Remove cake from pan by placing the wire rack on top of the cake and invert; allow to cool completely. (To ensure that your cake stays nice and moist, when the cake is out of the pan and on the rack, lay plastic wrap loosely over the top as it cools.) Split cake in half with a serrated knife or a long piece of thread and frost with Whipped Cream Cheese Frosting. (This needs to be kept in the fridge and actually gets better a day later. I put toothpicks on the top to keep the plastic wrap from ruining the frosting.)
Whipped Cream Cheese Frosting
1 1/2 cups heavy whipping cream
One 8-ounce pkg. reduced fat cream cheese, softened
1 1/4 cups Splenda
2 teaspoons vanilla extract
In a medium bowl beat the whipped cream until stiff peaks form. Set aside. In a large bowl beat the cream cheese until smooth and fluffy. Beat in Splenda and vanilla. Gently fold in whipped cream. (This makes a lot of frosting, but it’s worth it! You may not use it all on the cake, but it’s great on other things, too.)
. Makes 12 servings. Per Serving: Calories 160; Protein 4 g; Fat 11 g; Carbs 12 g; Sugar 0 g; Sodium144 mg