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RED
VELVET CAKE WITH CREAM CHEESE FROSTING PREP 20 MIN. BAKE 35 MIN. SERVES
16 |
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CAKE 2 cups cake flour 3 tablespoons
unsweetened cocoa powder 2 teaspoons baking
powder ½ teaspoon baking soda ½ teaspoon salt ¾ cup low-fat
buttermilk ¾ cup granulated
sugar 3 tablespoons canola
oil 1 large egg 1 teaspoon red food
coloring |
FROSTING 1 (8-ounce) package
fat-free cream cheese, at room
temperature 1¼ cups confectioners' sugar ½ cup fat-free Greek yogurt ¾ teaspoon vanilla extract ¼ cup chopped pecans |
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1 To make the cake, preheat the oven to 350°F. Spray an
8-inch round baking pan with nonstick spray. 2 Whisk the flour, baking powder, cocoa, baking soda, and salt
together in a large bowl. Whisk the buttermilk, granulated sugar, oil, egg,
and food coloring together in a medium bowl. Add the buttermilk mixture to
the flour mixture; stir until well blended. 3 Scrape the batter into the pan. Bake until a toothpick
inserted into the center comes out clean, 35-40 minutes. Let cool completely
in the pan on a rack. Run a knife around the edge of the cake to loosen it
from the pan. Invert. 4 To make the frosting, with an electric mixer on high
speed, beat the cream cheese, confectioners' sugar, yogurt, and vanilla in a
medium bowl until smooth, about 1 minute. 5 Split the cake layer in half with a long serrated knife. Place the
bottom layer, cut side up, on a serving plate. Spread ½ cup of the frosting
evenly over the layer, leaving a ½-inch border. Place the remaining cake
layer on top, rounded side up. Spread the remaining 1 cup frosting over the
top and side of the cake. Sprinkle the pecans on the side of the cake,
pressing to adhere. |
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PER SERVING (1/16 of cake):
197 Cal, 5 g Fat, 1 g Sat Fat, 0 g POINTS value: 4. |
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From the
Weight Watchers® Comfort Classics cookbook For another 149 Favorite Home-Style Dishes,
get this cookbook while you can. |
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