Some say red velvet cake originated at New York's Waldorf Astoria Hotel. Others say it's a Southern U.S. creation, with the original red color coming from beets. This red velvet cake is a traditional chocolate cake, getting its moist and tender flavor from beets. It's a perfect dessert for Valentine's Day.
Low Fat Red Velvet Cake (Chocolate Beet Cake)
- 1 cup all-purpose flour
- 3/4 cup white whole wheat flour
- 1-1/4 cups white sugar
- 3/4 cup unsweetened dutch-process cocoa
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1-1/3 cups non-fat buttermilk
- 1/2 cup butter, softened
- 3/4 cup egg substitute
- 2 tsp. vanilla
- 2 cups beets, peeled and shredded
Preheat oven to 350. Spray a 9 x 13 pan with nonstick cooking spray. In a large mixing bowl, stir together flours, sugar, cocoa, baking powder and baking soda. Whisk in buttermilk. Beat in butter, egg substitute and vanilla. Add beets. Pour in prepared cake pan. Bake 45 minutes. Cool, then frost with low fat cream cheese frosting.
Low Fat Cream Cheese Frosting
- 8 oz. Neufchatel cheese
- 12 oz. fat-free frozen whipped topping (Cool Whip), thawed
- 1 cup powdered sugar
Using an electric mixer, beat Neufchatel cheese until smooth. Stir in thawed whipped topping and powdered sugar.
For more great chocolate desserts, see also:
- Flourless Chocolate Cake
- Chocolate Brownies with Peppermint
- Dark Chocolate Brownies
- Chocolate Raspberry Brownies
- Gourmet Chocolate Gifts
