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Red Velvet Cake with Cream Cheese Frosting
Source: Eating Well

Cake-Baking Tips:When using cake pans, they must be greased and floured to create a thin layer of protection against the ovens heat. For greater convenience, use a cooking spray that has flour in the mix, such as Pam for Baking, Bakers Joy or Crisco No-Stick Flour Spray.Whole-wheat pastry flour has less gluten-forming potential than regular whole-wheat flour, making it a better choice for tender baked goods. To properly measure flour when baking, use a spoon to lightly scoop flour from its container into a measuring cup. Once in the measuring cup, use a knife or other straight edge to level the flour with the top of the cup. If the measuring cup is dipped directly into the container-a common mistake-the flour will be packed into the cup and result in e

Rating:
Prep Time: 40 minutes
Cook Time: 120 minutes
Difficulty: Difficult

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 7.0
Total Carbs 1.5 g
Dietary Fiber 0.6 g
Sugars 0.1 g
Total Fat 0.2 g
Saturated Fat 0.1 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.4 g
Sodium 1.2 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Cake
0 1/4 cup  unsweetened cocoa powder
2 tsp  low sodium baking powder
0 1/2 tsp  salt
0 3/4 each  sugar
2 tsp  vanilla extract
0 1/2 oz  red food coloring

Cream cheese frosting & garnish
0 tsp  vanilla extract
Directions
  1. To prepare cake: Preheat oven to 375 degrees F. Coat two 9-inch round cake pans with cooking spray.
  2. Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder and salt in a medium bowl.eat sugar and butter in a large bowl with an electric mixer on medium speed until crumbly, about 2 minutes. Beat in egg yolks one at a time, then vanilla and food coloring (if using) until smooth.eat in half the buttermilk on low speed until smooth, then half the flour mixture. Scrape down the sides of the bowl, then beat in the remaining buttermilk. Beat in the remaining flour mixture just until combined.
  3. Clean and dry beaters. Beat egg whites in a clean medium bowl at high speed until soft peaks form. With a rubber spatula, gently fold the whites into the batter until just incorporated, using long, even strokes. Divide the batter between the prepared pans, spreading to the edges. Gently rap the pans against the counter once or twice to settle the batter.e until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool on a wire rack for 10 minutes, then invert the layers onto the rack, remove the pans and let cool to room temperature, about 45 minutes more.
  4. To prepare frosting & assemble cake: Beat cream cheese, confectioners' sugar and vanilla in a large bowl with an electric mixer on medium speed until smooth. Place one cake layer top-side down on a serving plate; cover with half the frosting, spreading just to the edges. Set the second layer on top, top-side down. Spread the remaining frosting on the top only. Sprinkle with grated chocolate, if desired.

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