Red Velvet Cake

Red Velvet Cake

One of our readers love Red Velvet cake, but asked if we could make a healthier version of the traditional cake.

Serves 8

2/3 cup Carnation Nonfat Dry Milk Powder
2/3 cup water
1 teaspoon white distilled vinegar
1 tablespoon + 1 teaspoon I Can't Beleive It's Not Butter! Light Margarine
2 tablespoons Land O Lakes no-fat sour cream
3/4 cup + 2 teaspoons Splenda Granular*
1 egg or equivalent in egg substitute
1 tablespoon red food coloring
1 1/2 teaspoons vanilla extract*
1 1/2 cups cake flour
1 teaspoon baking soda
2 tablespoons unsweetened cocoa
4 ounces Philadelphia fat-free cream cheese
1 cup Cool Whip Lite

Preheat oven to 350 degrees. Spray a 9-by-9-inch cake pan with butter-flavored cooking spray. In a small bowl, combine dry milk powder, water, and vinegar. Set aside. In a large bowl, combine margarine and sour cream. Stir in 3/4 cup Splenda and egg. Add red food coloring and 1 teaspoon vanilla extract. Mix well to combine. Fold in milk mixture. Add flour, baking soda, and cocoa. Mix gently just to combine. Spread batter into prepared cake pan. Bake for 15 to 20 minutes or until a toothpick inserted in center comes out clean. Place cake pan on a wire rack and allow to cool completely. In a medium bowl, stir cream cheese with a sturdy spoon until soft. Stir in remaining 2 teaspoons Splenda, remaining 1/2 teaspoon vanilla extract, and Cool Whip Lite. Spread mixture evenly over top of cooled cake. Cut into 8 servings.

Each serving equals:

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133 Calories, 1gm Fat, 6gm Protein, 25gm Carbohydrate,
315mg Sodium, 83mg Calcium, 0gm Fiber
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DIABETIC: 1 1/2 Starch

"Healthy Exchanges Food Newsletter February 2008, pg. 4."