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    Cake: 7 pt. Red Velvet Cake


    Source of Recipe


    Cooking Light Mag. 3/98

    Recipe Introduction


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

    List of Ingredients




    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

    Recipe



    1. Preheat oven to 350 ¼ 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 350¼ 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:
    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

 

 

 

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