Delicious and moist with fewer calories than traditional recipes.
Red Velvet Cake VI
- 3/4 cup canola oil
- 3/4 cup applesauce
- 1 1/2 cups white sugar
- 2 eggs
- 2 1/2 cups self-rising flour
- 1 teaspoon baking soda
- 1 cup lowfat buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 fluid ounce red food coloring
- 1 (8 ounce) package fat free cream cheese
- 1 (12 ounce) container frozen whipped topping, thawed
- 1 cup confectioners’ sugar
- 1/2 cup toasted, chopped pecans
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 – 8 inch pans. Sift together the flour and baking soda; set aside.
2 In a large bowl, cream together the oil, applesauce and sugar. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Stir in the vanilla, vinegar and red food coloring. Divide batter evenly into prepared pans.
3 Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool, then frost with Low-Fat Cream Cheese Frosting and sprinkle with toasted chopped pecans.
4 To make Low-Fat Cream Cheese Frosting: In a medium bowl, beat cream cheese until smooth. Beat in whipped topping and confectioners’ sugar.