Lite Red Velvet Cake

[mina]

Hi All!
Does anyone have a recipe for a light version of Red Velvet Cake?
I have been looking for this recipe for months. Would really appreciate it!

Mina

[Cathy]

There is a C/L recipe from March 1998 for a Red Velvet Cake.

Cooking Spray
1 T all-purpose flour
1 2/3 C sugar
5 T vegetable shortening
1 lg egg white
1 lg egg
3 T unsweetened cocoa
1 (1oz) bottle red food coloring
2 1/4 C all-purpose flour
1 t salt
1 C low-fat buttermilk
1 1/4 t vanilla extract
1 T white vinegar
1 t baking soda
Cooked Buttercream Frosting

1. Preheat oven to 350
2. Coat 2 (9-inch) round cake pans with cooking spray, and dust with 1 Tbsp flour.
3. Beat the sugar and shortening at medium speed of 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 350 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. 16 servings

Calories 322 (24% from fat) Fat 8.7 g (sat 3.3g, mono 1.4g, poly 0.3g) Protein 4.9 g, Carb 57.9 g, Fiber 0.6g, Chol 30mg, Iron 1.3mg, Sodium 310mg, Calc 44mg

Cooked Buttercream Frosting

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

1 C fat-free milk
7 T all-purpose flour
12 T light butter, chilled
1 1/2 C powdered sugar
1 t vanilla extract

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 overbeat) Stir in vanilla; cover and chill. Yield 2 1/3 cups

[mina]

Originally posted by Cathy:
There is a C/L recipe from March 1998 for a Red Velvet Cake.

Cooking Spray
1 T all-purpose flour
1 2/3 C sugar
5 T vegetable shortening
1 lg egg white
1 lg egg
3 T unsweetened cocoa
1 (1oz) bottle red food coloring
2 1/4 C all-purpose flour
1 t salt
1 C low-fat buttermilk
1 1/4 t vanilla extract
1 T white vinegar
1 t baking soda
Cooked Buttercream Frosting

1. Preheat oven to 350
2. Coat 2 (9-inch) round cake pans with cooking spray, and dust with 1 Tbsp flour.
3. Beat the sugar and shortening at medium speed of 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 350 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. 16 servings

Calories 322 (24% from fat) Fat 8.7 g (sat 3.3g, mono 1.4g, poly 0.3g) Protein 4.9 g, Carb 57.9 g, Fiber 0.6g, Chol 30mg, Iron 1.3mg, Sodium 310mg, Calc 44mg

Cooked Buttercream Frosting

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

1 C fat-free milk
7 T all-purpose flour
12 T light butter, chilled
1 1/2 C powdered sugar
1 t vanilla extract

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 overbeat) Stir in vanilla; cover and chill. Yield 2 1/3 cups
Thanks Cathy for that recipe! Have you tried this recipe before? How did it taste?

[Cathy]

I haven't tried this recipe. but in the same article there was a recipe for a lite german chocolate cake that I did make. It was outstanding. Cathy

[Nancy]

I made the red velvet cake last year. It turned out ok, and was fun to work with the food coloring. I didn't make the buttercream frosting, but used a canned frosting instead. Probably would have been better with fresh frosting, but will still pretty good.

[Tiffany]

I tried it a couple of months ago! It made a HUGE mess, but overall it was pretty good. I thought it was a little dry, but I still we still ate it. I will probably try it again, but I might cut back on the flour...it was way too much in my personal opinion!

[Beth Y]

I have tried this and found that while it was fine, it was not that great. It lacked that rich, moistness that you make red velvet cake for.

[mina]

Hi All!
I finally tried the CL recipe! It tasted pretty close to my mom-in-law's version. I thought it was less sweet, but the moistness was the same. My husband liked it also. Thank you for your replies!
Mina ;-)