You Save: 197 calories, 23 g fat
For the Cake:
butter-flavored cooking spray
2 cups + 1 tablespoon unbleached, all-purpose flour
1/2 cup + 1 tablespoon unsweetened cocoa
1/3 cup corn starch 1/2 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1-3/4 cups sugar
1-1/2 cups fat free milk
1 tablespoon red food coloring
4 egg whites
3/4 cup light corn syrup
Preheat the oven to 350 degrees. Mist 2 8-inch diameter non-stick cake pans with cooking spray.
To a medium mixing bowl, add the flour, cocoa, corn starch, baking powder, baking soda, and salt. Mix until combined. Set aside.
In a large mixing bowl, using a sturdy whisk, mix the sugar, milk, and food coloring, stirring continuously for 1 minute. Whisk in the egg whites and the corn syrup until blended. Gradually stir in the dry ingredients until just smooth. Divide the mixture evenly among the pans. Bake about 30 minutes or until a toothpick in the center comes out dry (a few crumbs are okay). Cool side by side on a wire cooling rack in the pan for 10 minutes. Then flip the cakes onto the rack.
For the Cream Cheese Frosting:
1/2 cup + 1 tablespoon light cream cheese, room temperature
3 tablespoons light butter, room temperature
1 tablespoon vanilla extract
3-3/4 cups powdered sugar
1/8 teaspoon salt
Beat the cream cheese and butter in large bowl until smooth. Beat in vanilla. Then add half of the powdered sugar. Beat on low speed until well combined. Beat in the remaining powdered sugar until combined. Then beat on high speed until fluffy. Cover the bowl tightly with plastic wrap until the cake is completely cooled.
Assembly:
Place 1 cake layer, flat side down, on platter. Spread 1/2 cup frosting over the top of the cake. Top with the second cake layer, flat side down. Spread the remaining frosting over the top and sides of the cake. Slice the cake into 16 equal slices. Serve immediately, then refrigerate any leftovers. Makes 16 servings.
Each (1 slice) serving has: 317 calories, 5 g protein, 73 g carbohydrates, 3 g fat, 2 g saturated fat, 7 mg cholesterol, 2 g fiber, 312 mg sodium
Traditional Red Velvet Cake has: 514 calories, 6 g protein, 67 g carbohydrates, 26 g fat, 79 mg cholesterol, 1 g fiber, 551 mg sodium
Devin Says:
Icing is easiest to spread if you first run your cake spatula or spreader under hot water until it is warmed, then dry it. Repeating this intermittently will assist in a perfectly smooth cake.