Red Velvet Cake

Recipe By :Cooking Light Mag. 3/98

7 Points Per Serving

Cooking Spray

1 tablespoon all-purpose flour

1 2/3 cups sugar

5 tablespoons vegetable shortening

1 large egg white

1 large egg

3 tablespoons unsweetened cocoa

1 bottle red food coloring -- (1 oz.)

2 1/4 cups all-purpose flour

1 teaspoon salt

1 cup lowfat buttermilk

1 1/4 teaspoons vanilla extract

1 tablespoon white vinegar

1 teaspoon baking soda

COOKED BUTTERCREAM FROSTING

1 cup fat free milk

7 tablespoons all-purpose flour

12 tablespoons light butter -- chilled

2 1/2 cups powdered sugar

1 teaspoon vanilla extract

1. Preheat oven to 350 º F.

2. Coat 2 (9-inch) round cake pans with cooking spray, and dust with 1 tablespoon flour.

3. Beat the sugar and shortening at medium speed of a mixer 5 minutes or until well-blended. Add egg white and egg; beat well. Combine cocoa and food coloring in a small bowl; stir well with a whisk. Add to sugar mixture; mix well.

4. Lightly spoon 2 1/4 cups flour into dry measuring cups;level with a knife. Combine with salt. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Add vanilla; mix well. Combine vinegar and baking soda in a small bowl; add to batter, mixing well.

5. Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350º for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool completely on wire racks.

6. Place 1 cake layer on a plate; spread with 1/3 cup Cooked Buttercream Frosting and top with another cake layer. Spread the remaining frosting over the top and sides of the cake. Store cake loosely covered in refrigerator.

Yield: 16 Servings.

Cooked Buttercream Frosting: Don't substitute margarine for the light butter in this recipe. The texture and taste will not be the same.

1. Cook milk and flour in a small heavy saucepan over medium heat 2 1/2 minutes or until very thick, stirring constantly with a whisk. Spoon into a bowl; cover and chill thoroughly.

2. Beat butter and chilled flour mixture at medium speed of a mixer until smooth. Gradually add sugar, and beat just until blended(do not over-beat). Stir in vanilla; cover and chill.

Serving Size : 16

Yield: 2 1/3 Cups

Calories: 322(24% from fat); Fat 8.7g(sat 3.3g); Protein 4.9g; Carb 57.9g; Fiber 0.6g; Chol 30mg; Iron 1.3mg; Sodium 310mg; Calc 44mg.

Shared by: Lissa