Red Velvet Cake VI

This recipe is made with applesauce and lowfat buttermilk, but still makes a sensational appearance on the holiday table.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 519 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 ½ cups white sugar
• 1 cup confectioners' sugar
• 2 ½ cups self-rising flour
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 teaspoon white vinegar
• ¾ cup applesauce
• ¾ cup canola oil
• 1 cup lowfat buttermilk
• 1 (8 ounce) package fat free cream cheese
• ½ cup toasted, chopped pecans
• 1 fluid ounce red food coloring

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

To make Low-Fat Cream Cheese Frosting: In a medium bowl, beat cream cheese until smooth. Beat in whipped topping and confectioners' sugar.