Skinny Red Velvet Cake
Ingredients
Ingredients for Cake:
- 1 (16.5 oz.) Duncan Hines Dark Chocolate Cake Mix or Devil’s Food
- 1 tablespoons flour
- 1 (3.4 oz.) package instant chocolate pudding mix
- 1 cup buttermilk
- ½ cup warm water
- ¼ cup unsweetened applesauce
- 2 tablespoons canola oil
- 1 ounce red food coloring (1 bottle)
- 2 eggs, I love Egg-Land’s Best eggs, see shopping tip
- 2 egg whites
Ingredients for Skinny Cream Cheese Frosting:
- 4 ounces reduced-fat cream cheese (½ of an 8 ounce package)
- 1½ cup powdered sugar
- 1 tablespoon reduced-fat milk
- Sprinkles for decorating or mini semisweet chocolate chips, if desired
Instructions
- Preheat oven to 350 degrees. Coat a Bundt pan with cooking spray with flour, see shopping tip below.
- In an electric mixer or using a hand mixer, combine all the cake ingredients except the eggs and whites. Beat well. Add the eggs and egg whites and beat on high for 1 minute.
- Fill Bundt pan and spread the batter evenly. Shake the pan a few times to make the batter is even on top.
- Bake for about 55-65 minutes until a toothpick inserted comes out clean. Remove from oven and cool in pan for 15 minutes. Carefully loosen sides of cake with a flat knife or spoon before removing. Invert cake onto plate. Let it cool before frosting.
- To make the frosting-using a mixer, whip the cream cheese until smooth. Add the powder sugar, milk and mix until smooth. It should be somewhat thick.
- Drizzle the frosting all around the top of cooled cake. Decorate with sprinkles or mini chocolate chips, if desired.
- Store in the refrigerator.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 44gProtein: 3gFat: 7gSaturated Fat: 2gSodium: 342mgSugar: 31gBlue Smart Points: 11Green Smart Points: 11Plus Points: 7