Red Velvet Cake Vi
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
55
Spice
51
Sweetness
46
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 cup
Canola Oil3 cup
Applesauce1.5 cups
White Sugar2
Eggs2.5 cups
Flour (self-rising)1 tsp
Baking Soda1 cup
Lowfat Buttermilk1 tsp
Vanilla Extract1 tsp
White Vinegar1 fluid ounce
Red Food Coloring1 cup
Sugar (confectioners')1 cup
Pecan (toasted, chopped)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease and flour 3 - 8 inch pans
3
Sift together the flour and baking soda; set aside
4
In a large bowl, cream together the oil, applesauce and sugar
5
Beat in the eggs one at a time
6
Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated
7
Stir in the vanilla, vinegar and red food coloring
8
Divide batter evenly into prepared pans
9
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean
10
Allow to cool, then frost with Low-Fat Cream Cheese Frosting and sprinkle with toasted chopped pecans
11
To make Low-Fat Cream Cheese Frosting: In a medium bowl, beat cream cheese until smooth
12
Beat in whipped topping and confectioners' sugar