Ingredients:
Cake:
cooking spray
1.25 cups granulated sugar
1/3 cup vegetable shortening
1/2 cup egg substitute
1 tbsp unsweetened cocoa
1 oz red food coloring
2 cups cake flour
1/2 tsp salt
1 cup low-fat buttermilk
1 tsp vanilla extract
1 tbsp white vinegar
1 tsp baking soda
Frosting:
3/4 cup fat-free milk
3/4 cup all-purpose flour
1/2 cup butter, softened
2 tsp vanilla extract
1/8 tsp salt
2.5 cups powdered sugar
Directions:
1. Preheat oven to 350.
2. To prepare cake, coat 2 (8-inch) round cake pans with
cooking spray; line bottom of pans with wax paper. Coat
wax paper with cooking spray; set pan aside.
3. Place granulated sugar and shortening in a large bowl;
beat with a mixer at medium speed for 5 minutes or until well
blended. Add egg substitue; beat well. Combine cocoa and
food coloring in a small bowl, stirring with a whisk; add
to sugar mixture, stirring until well combined.
4. Lightly spoon the cake flour into dry measuring cups,
and level with a knife. Combine cake flour and 1/2 tsp salt,
stirring with a whisk. Add flour mixture and buttermilk
alternately to sugar mixture, beginning and ending with flour
mixture, mix after each addition. Stir in 1 tsp vanilla.
Combine vinegar and baking soda; add to batter, stirring well.
Pour batter into prepared pans. Sharply tap pans once on
counter to remove air bubbles. Bake at 350 for 25 minutes or
until a wooden pick inserted in center comes out clean. Cool
in pans 10 minutes on a wire rack; revove from pans. Carefully
off wax paper; cool completely on wire rack.
5. To prepare frosting, combine milk and all-purpose flour in a
small saucepan over medium heat. Cook 3 minutes or until mixture
forms a very thick paste, stirring constantly with a whisk. Spoon
into a bowl; cover surface with plastic wrap. Refrigerate 45 minutes
or until chilled. Place butter in a medium bowl, and beat with a
mixer at medium speed until creamy. Add 2 tsp vanilla, 1/8 tsp salt,
and chilled flour mixture; beat until smooth. Gradually add powdered
sugar, beating until just blended (do not over beat).
6. Place 1 cake layer on a plate; spread with 1/3 cup frosting.
Top with other cake layer. Spread remaining frosting over top and
sides of cake. Store cake loosely covered in refrigerator.
Yield: 16 servings (serving size: 1 slice).
Nutritional Information:
Calories 324; Fat 10.1g; Protein 3.8g; Carb 54.6g; Fiber 0.6g; Sodium 249mg; Calc 37mg