"Light" Red Velvet Cake

Name: "Light" Red Velvet Cake
Ingredients: 1/2 c. butter; 4 oz. fat-free cream cheese, softened; 1 1/2 c. sugar; 1/2 c. fat-free egg substitute; 2 (1 oz.) bottles red food coloring; 2 1/4 c. cake flour; 2 Tbsp. unsweetened cocoa powder; 1 tsp. baking soda; 1/4 tsp. salt; 1 c. nonfat buttermilk; 1 tsp. vanilla extract; cooking spray; Frosting

13 ingredients

12 steps

Ingredients

1/2 c. butter
4 oz. fat-free cream cheese, softened
1 1/2 c. sugar
1/2 c. fat-free egg substitute
2 (1 oz.) bottles red food coloring
2 1/4 c. cake flour
2 Tbsp. unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 c. nonfat buttermilk
1 tsp. vanilla extract
cooking spray
Frosting

Directions

1

Beat butter and cream cheese at medium speed with electric mixer until creamy; gradually add sugar.
2

Beat well.
3

Gradually add egg substitute; beat well.
4

Stir in food coloring.
5

Combine cake flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
6

Mix just until blended after each addition.
7

Stir in vanilla.
8

Pour batter into 3 (9-inch) round cake pans coated with cooking spray.
9

Bake for 18 minutes at 350°.
10

Cool in pans on wire racks for 10 minutes; remove from pans.
11

Cool completely on wire racks.
12

Spread frosting between layers and on top and sides of cake.