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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 182.7
  • Total Fat: 5.8 g
  • Cholesterol: 31.9 mg
  • Sodium: 229.6 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 1.1 g
  • Protein: 3.2 g

View full nutritional breakdown of Grandma's Waldorf Cake lightened up calories by ingredient
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Grandma's Waldorf Cake lightened up

Submitted by: DARBOYMOM

Introduction

My grandmother was famous for this delicious red velvet cake. I've played with the recipe over the years, and this is my latest version. I basically changed regular flour to organic pastry flour, substituted a 50/50 butter blend for the "oleo" in the cake, substituted stevia for half the sugar in the cake, and used organic pure cane sugar in the frosting. Kept the butter for the frosting though! The frosting takes time, but it is well worth the work -- delicious and not too sweet tasting. My grandmother was famous for this delicious red velvet cake. I've played with the recipe over the years, and this is my latest version. I basically changed regular flour to organic pastry flour, substituted a 50/50 butter blend for the "oleo" in the cake, substituted stevia for half the sugar in the cake, and used organic pure cane sugar in the frosting. Kept the butter for the frosting though! The frosting takes time, but it is well worth the work -- delicious and not too sweet tasting.
Number of Servings: 18

Ingredients

    Cake:
    1/2 C Smart Balance 50/50 Butter Blend
    3/4 C Sugar
    3/4 C Stevia in the Raw
    2 eggs
    1 tsp vanilla
    1 bottle of red food coloring (1 oz)
    2 C organic pastry flour
    1 tsp salt sense (reduced sodium)
    2 tsp cocoa powder
    1 C buttermilk
    1 tsp baking soda
    1 tsp distilled white vinegar

    Frosting:
    5 level T flour
    1 C skim milk
    1 C organic pure cane sugar
    1 C butter
    1 T vanilla

Directions

Cake:
Cream butter blend, sugar, and stevia. Add eggs, vanilla, and food coloring, beat until well blended. Combine flour, salt, and cocoa. Add half of dry ingredients to first mixture and beat until well blended. Add half of buttermilk and beat until blended. Add rest of dry ingredients and beat until blended. Add rest of buttermilk and beat until blended. In a small bowl, combine baking soda and vinegar; add to batter; mix well but do not beat. Pour into greased 9 X 13 pan and bake at 350 degrees for 30-35 minutes, or until toothpick comes out clean. Cool completely before frosting.

Frosting:
Cook milk and flour over medium heat, stirring constantly, until it thickens. Cool until almost cold. Beat sugar and butter with mixer until almost like whipped cream -- at least 20 minutes. Add vanilla. Add milk and flour mixture and blend well. Spread on cooled cake and enjoy!

Number of Servings: 18

Recipe submitted by SparkPeople user DARBOYMOM.






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