{"id":97,"date":"2009-03-14T22:14:00","date_gmt":"2009-03-14T22:14:00","guid":{"rendered":"https:\/\/cooleysekula.net\/cooking\/?p=97"},"modified":"2020-12-23T22:15:52","modified_gmt":"2020-12-23T22:15:52","slug":"red-velvet-cake-with-buttercream-frosting","status":"publish","type":"post","link":"https:\/\/cooleysekula.net\/cooking\/index.php\/2009\/03\/14\/red-velvet-cake-with-buttercream-frosting\/","title":{"rendered":"Red Velvet Cake with Buttercream Frosting"},"content":{"rendered":"\n

Ingredients:<\/strong>
Cake:<\/p>\n\n\n\n

\n\n\n\n

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<\/p>\n\n\n\n

Frosting:<\/p>\n\n\n\n

\n\n\n\n

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<\/p>\n\n\n\n

Directions:<\/strong>
1. Preheat oven to 350.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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).<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Yield: 16 servings (serving size: 1 slice).<\/p>\n\n\n\n

Nutritional Information:<\/strong>
Calories 324; Fat 10.1g; Protein 3.8g; Carb 54.6g; Fiber 0.6g; Sodium 249mg; Calc 37mg<\/p>\n","protected":false},"excerpt":{"rendered":"

\nIngredients:Cake: cooking spray1.25 cups granulated sugar1\/3 cup vegetable shortening1\/2 cup egg substitute1…\n<\/div>\n
Continue reading “Red Velvet Cake with Buttercream Frosting”<\/span>…<\/a><\/div>\n","protected":false},"author":1,"featured_media":98,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-97","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","entry"],"_links":{"self":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/97","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/comments?post=97"}],"version-history":[{"count":1,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/97\/revisions"}],"predecessor-version":[{"id":99,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/97\/revisions\/99"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/media\/98"}],"wp:attachment":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/media?parent=97"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/categories?post=97"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/tags?post=97"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}