Red Velvet Cake (Reduced Calorie Version) - cooking recipe

Ingredients

3/4 cup Egg Beaters egg substitute
3/4 cup vegetable oil
2 3/4 cups all-purpose flour
3 tablespoons cocoa powder
1 cup Splenda Sugar Blend for Baking
1 tablespoon vanilla extract
2 tablespoons red food coloring
1 1/2 cups low-fat buttermilk (shaken)
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons vinegar

Preparation

Beat eggs and sugar together on medium high for 2-3 minutes. Add vanilla, oil, vinegar, food coloring and buttermilk and beat for another 1-2 minutes.
Mix or sift flour, cocoa, baking soda, and salt.
Mix dry and wet ingredients together slowly and beat after each addition until just combined.
Spread into 2 prepared cake pans. Bake 25-30 minutes or until pick inserted comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans, cool for another 30 minutes before frosting.