I can’t believe it’s been 2 years since I launched Skinny Kitchen. It’s been a heck of a lot of work creating each recipe, taking the photos, doing the nutritional’s and writing about each recipe, but I have to say, I’m loving every minute of it!!! A big heart felt thank you to all of you for joining me on Skinny Kitchen. I appreciate your comments and suggestions and I’m enjoying what you share with me with on Facebook too. It just wouldn’t be as much fun if I didn’t have all of you. And now…Enjoy some yummy birthday cake!
With my very best wishes,
Prep Time: 15 minutes (including the frosting)
Bake time: 1 hour
1 (16.5 ounces) Duncan Hines Dark Chocolate Cake Mix or Devil’s Food
2 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
Skinny Cream Cheese Frosting Ingredients
4 ounces (½ of an 8 ounce package of reduced-fat cream cheese)
1½ cup powdered sugar
1 tablespoon reduced-fat milk
Sprinkles for decorating or mini semisweet chocolate chips, if desired
1. Preheat oven to 350 degrees. Coat a Bundt pan with cooking spray with flour, see shopping tip below.
2. 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.
3. Fill Bundt pan and spread the batter evenly. Shake the pan a few times to make the batter is even on top.
4. 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.
5. 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.
6. Drizzle the frosting all around the top of cooled cake. Decorate with sprinkles or mini chocolate chips, if desired.
7. Store in the refrigerator.
Makes 16 servings
Some food historians think red velvet cake originated as a devil’s food cake. Chocolate devil’s food cakes became very popular in the early 1900s. Though some believe a chemical reaction between the old-style baking sodas and processed cocoa powders sometimes gave the cake a red tint, this phenomenon is actually created by adding a generous amount of red coloring. The red coloring doesn’t alter the taste of this cake. If fine to leave it out, if you choose. The cake will have a dark brown color instead of a reddish brown.
Whenever a recipe calls for using whole eggs, Egg-Land’s Best eggs are my favorite to use. They have less saturated fat, less cholesterol, more Vitamin D, more Vitamin E and double the Omega 3 than regular eggs. They’re sold in most supermarkets.
I love uses cooking spray with flour in it. It ensures that the baked cake will not stick to the pan and break. Cooking spray with flour can be found in the aisle where cooking oils are displayed.
This cake will keep in the refrigerator for 1 week. It also freezes great. Make sure the cake is cooled before frosting. Once the frosting sets, freeze in plastic containers. When ready to eat, zap in the microwave for about 40 seconds. Or, let them defrost on the kitchen counter.
Weight Watchers (old points) 6
Weight Watchers POINTS PLUS 7
|SKINNY FACTS: for 1 slice (not including sprinkles)
250 calories, 6.7g fat, 3g protein, 44g carbs, 0g fiber, 342mg sodium, 31g sugar
|FAT FACTS: for 1 slice Cheesecake Factory’s Red Velvet Cake
630 calories, 43g fat, 5g protein, 57g carbs, 1g fiber, 400mg sodium, 43g sugar