- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 347.3
- Total Fat: 10.2 g
- Cholesterol: 12.2 mg
- Sodium: 1,268.5 mg
- Total Carbs: 58.6 g
- Dietary Fiber: 1.6 g
- Protein: 6.0 g
Under a Spell Red Velvet cakeSubmitted by: SPAZWRITER
Introductionthis was adapted from a recipe found in Kraft Foods. It didn't turn out as pretty, but it was still yummy - though a bit rich. I had to use 1% milk instead of skim and low fat cream cheese instead of fat free. The chocolate was a bit much, so it would probably be good without it. this was adapted from a recipe found in Kraft Foods. It didn't turn out as pretty, but it was still yummy - though a bit rich. I had to use 1% milk instead of skim and low fat cream cheese instead of fat free. The chocolate was a bit much, so it would probably be good without it.
*Duncan Hines Moist Delux Red Velvet Cake Mix
western family egg substitute, 0.75 cup
Kroger plain greek yogurt, .5 serving
Water, tap, 1.25 cups
3 pkgs Jello Sugar Free Fat Free Pudding, (recipe called for white chocolate) (4 srvg size)
1 8oz pkg low fat cream cheese, softened
Milk, 1%, 1.5 cup
*Kroger Lite Whipped Topping, 1 container
semi sweet chocolate chips, 1/2 C
In a mixing bowl, combine cake mix, egg, yogurt, 1 box pudding mix, water and mix for 2 minutes on med. Pour into cookie sheet and bake for 10 to 15 minutes till done. Invert onto kitchen towel. Roll up and let cool.
in a mixing bowl, combine cream cheese, 2 pudding boxes and milk. Blend until smooth, mixing for 2 minutes. whisk in the whipped topping.
When cake is cool, unroll and cut into thirds length wise so there are three long strips. spread filling onto these strips. Take one and carefully roll it up, placing it on one end on a plate. Take the next piece of cake and wind it around the first part. Then continue with the third so it makes a large spiral circle. Melt the chocolate chips in the microwave for about 1 1/2 minutes, then drizzle over the tops.
Apparently works best if you give it a couple of hours to sit before serving. Makes 15 to 24 servings, depending on how it's cut.
Number of Servings: 15
Recipe submitted by SparkPeople user SPAZWRITER.