"Light" Red Velvet Cake - cooking recipe

Ingredients

1/2 c. butter
4 oz. fat-free cream cheese, softened
1 1/2 c. sugar
1/2 c. fat-free egg substitute
2 (1 oz.) bottles red food coloring
2 1/4 c. cake flour
2 Tbsp. unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 c. nonfat buttermilk
1 tsp. vanilla extract
cooking spray
Frosting

Preparation

Beat butter and cream cheese at medium speed with electric mixer until creamy; gradually add sugar.
Beat well.
Gradually add egg substitute; beat well.
Stir in food coloring.
Combine cake flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
Mix just until blended after each addition.
Stir in vanilla.
Pour batter into 3 (9-inch) round cake pans coated with cooking spray.
Bake for 18 minutes at 350\u00b0.
Cool in pans on wire racks for 10 minutes; remove from pans.
Cool completely on wire racks.
Spread frosting between layers and on top and sides of cake.