Red Velvet Redux
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/4 cup raw sugar 3/4 cup sugar1/4 cup butter 1/4 cup cream cheese2 eggs1 tbsp vanilla3 tbsp red food colouring1 tbsp water3 tbsp cocoa powder, sifted1 1/4 cups all-purpose flour1 cup whole wheat flour1/2 tsp salt1 cup chocolate soy milk2 tbsp vinegar1 1/2 tsp baking soda
Preheat oven to 350F. Grease and flour either two 9" cake pans or one large (9 x 13") pan.
Cream sugars, butter and cream cheese until fluffy.
Add eggs and vanilla, beat on high speed for 2 minutes.
Make a paste of the food colouring, water and cocoa powder, add to above mixture, mixing well.
In another bowl, whisk together flours and salt.
Add dry ingredients, alternately with the soy milk, to the creamed mixture.
Mix vinegar and baking soda to combine well (it will foam).
Add to the batter, mixing in thoroughly but quickly.
Pour into prepared pan(s), tap on the countertop to dislodge any large bubbles.
Bake 30 minutes (for 9" pans), until cakes test done.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Cream sugars, butter and cream cheese until fluffy.
Add eggs and vanilla, beat on high speed for 2 minutes.
Make a paste of the food colouring, water and cocoa powder, add to above mixture, mixing well.
In another bowl, whisk together flours and salt.
Add dry ingredients, alternately with the soy milk, to the creamed mixture.
Mix vinegar and baking soda to combine well (it will foam).
Add to the batter, mixing in thoroughly but quickly.
Pour into prepared pan(s), tap on the countertop to dislodge any large bubbles.
Bake 30 minutes (for 9" pans), until cakes test done.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 225.1
- Total Fat: 7.4 g
- Cholesterol: 50.9 mg
- Sodium: 55.6 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 2.3 g
- Protein: 5.4 g
Member Reviews