Wanted Red Velvet Cake recipe

[LAMom 0]

Hi out there. Does any one know of a points friendly recipe for Red Velvet Cake. It is one of my daughters favorites and since we are both on WW it's a no no for both of us. Any help would be appreciated.

Susan

[AdrienneB2 0]

Red Velvet Cake

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.

[LAMom 0]

THANK YOU! THANK YOU!THANK YOU! SOOOOOO MUCH!!!!!

My birthday is coming up on Monday and I might make this for myself. I just love this website!

[ellen1954 0]

I am thrilled to find this here! My son was invited to go on vacation with friend's family to Captiva Island last week and they came home with a Red Velvet Cake from the Bubble Room. This thing was enormous--no joke--I bet it was 8-10 inches high and 10 inches across. Anyway, it was frosted with a cream cheese icing and I couldn't imagine how many points would be in a sliver. He will be thrilled with this and so will I. Thanks.

[Dixie*Chickie 0]

At a WW meeting last week, someone was talking about making a red velvet cake with the red velvet cake mix and one can of diet big red soda pop. Mix and bake.

I may try this soon....

and I love 7 Minute Icing on my red velvet cakes...has anyone tried making the 7 minute icing with Splenda???

Then the icing would be fat / sugar free!!

Please let me hear from you if you have tried either recipe...

Hugs,

Brenda

 

[ March 24, 2004, 09:24 PM: Message edited by: Dixie*Chickie ]

[Tegteg 0]

I have had the red velvet cake made with the red devils food mix and a can of pumpkin puree. I forget whay I was told for how long to cook it. Oh man, is it awesome!!!!!

 

I don't know about the 7 minute icicng, that would be great!

 

Teg