Ingredients1 h servings 519 cals
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch pans. Sift together the flour and baking soda; set aside.
- In a large bowl, cream together the oil, applesauce and sugar. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Stir in the vanilla, vinegar and red food coloring. Divide batter evenly into prepared pans.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool, then frost with Low-Fat Cream Cheese Frosting and sprinkle with toasted chopped pecans.
- To make Low-Fat Cream Cheese Frosting: In a medium bowl, beat cream cheese until smooth. Beat in whipped topping and confectioners' sugar.
Per Serving: 519 calories; 25.9 g fat; 65.7 g carbohydrates; 7.8 g protein; 33 mg cholesterol; 578 mg sodium. Full nutrition
ReviewsRead all reviews 5
This was a great recipe. Only thing I did differently was to add 3T cocoa, so that it wasn't such a bright red. Very moist cake. Frosting was perfect! I've made a lot of red velvet cakes and...
Didn't so much care for the frosting but the cake was very moist and delicious. Too much red dye though- I agree to add some cocoa.
I felt sorry for this lil guy. I decided to give it my best shot. Hubby and kids liked it and I was OK with the fact that it was lower fat and calories. I did add the 3 Tbls of coco powder to it...
I don't know whether I did something wrong, but the cake flavor was way off. It had a great texture and the distinctive red velvet color, but I never would have identified it as red velvet by th...