RED VELVET CAKE WITH CREAM CHEESE FROSTING
PREP 20 MIN. BAKE 35 MIN. SERVES 16
2 cups cake flour
3 tablespoons unsweetened
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
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
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.
PER SERVING (1/16 of cake):
197 Cal, 5 g Fat, 1 g Sat Fat, 0 g
POINTS value: 4.
From the Weight Watchers® Comfort Classics cookbook
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