RECIPES
13
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Red Velvet Cake and Cream Cheese Frosting
Cake:
2 c. sugar
1 t. vanilla
½ c. butter, softened
2 1/2 c. flour
1 1/4 c. applesauce
2 t. cocoa
2
eggs
1
t.
salt
2 oz. red food coloring
1 t. baking soda
1 t. vinegar
1 c. buttermilk
1. Preheat oven to 350° F.
2. Prepare your pan(s) by spraying with cooking spray, and dusting with
flour.
3. Cream together in a large mixing bowl on low-medium speed: sugar,
butter, and applesauce. Add the eggs and beat well. Add the food color
ing, vinegar and vanilla.
4. In a separate bowl, mix all the dry ingredients. Add the dry ingredients
to the large mixing bowl, alternating with the buttermilk. Mix well on a
low-medium speed.
5. Pour batter into prepared pan(s) and bake for 30 minutes or until done.
6. When done, remove the cake from the oven and cool completely before
frosting.
Frosting:
This recipe is for a 9” x 13” cake. Please double if making a layer
cake.
½ c. butter, softened
4 c. powdered sugar
8 oz. low fat cream cheese
1 c. chopped pecans (optional)
1 t. vanilla
1. Cream together in a mixing bowl on low-medium speed: butter, cream
cheese and vanilla.
2. When smooth, gradually add sugar and mix until fluffy.
3. Top the cake with the pecans if desired.