 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
|
This cake has half the fat of its traditional namesake. Our Test Kitchens staff was divided on what kind of frosting is best on it. One side had memories of a Cream Cheese Frosting, while the other insisted that Cooked Buttercream Frosting makes it a true Red Velvet Cake. What follows is the buttercream version, but you can substitute the Cream Cheese Frosting (from our Carrot Cake) if you prefer. 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 (1-ounce) bottle red food coloring |
2 1/4 cups all-purpose flour |
1 teaspoon salt |
1 cup low-fat buttermilk |
1 1/4 teaspoons vanilla extract |
1 tablespoon white vinegar |
1 teaspoon baking soda |
cooked buttercream frosting |
Directions:
1. Preheat oven to 350°.
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 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.
|
|