"Light" Red Velvet Cake
"Light" Red Velvet Cake is an impressive dinner. Made with 1/2 c. butter, 4 oz. fat-free cream cheese, softened, 1 1/2 c. sugar, 1/2 c. fat-free egg substitute and 2 (1 oz.) bottles red food coloring, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Beat butter and cream cheese at medium speed with electric mixer until creamy; gradually add sugar.
Beat well.
Gradually add egg substitute; beat well.
Stir in food coloring.
Combine cake flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
Mix just until blended after each addition.
Stir in vanilla.
Pour batter into 3 (9-inch) round cake pans coated with cooking spray.
Bake for 18 minutes at 350Β°.
Cool in pans on wire racks for 10 minutes; remove from pans.
Cool completely on wire racks.
Spread frosting between layers and on top and sides of cake.
π· Perfect Pairings
Complete your meal with these
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