Red Velvet (or Chocolate Beet Cake)
- 1 cup white flour
- 3/4 cup whole wheat flour
- 1-1/4 cups granulated sugar
- 3/4 cup unsweetened dutch-process cocoa
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1-1/3 cups buttermilk (use non-fat if you wish)
- 1/2 cup real unsweetened butter, softened
- 3/4 cup egg substitute
- 2 tsp. vanilla
- 2 cups beets, peeled and shredded
First, wrap your beets (about 3 medium sized beets) in foil and bake at 350 until tender. When finished, let them cool and then rub off the skins. Place beets in the blender with a scant amount of water and puree. Set aside.
Low Fat Cream Cheese Frosting
- 8 oz. Non fat/low fat cream cheese cheese
- 12 oz. fat-free frozen whipped topping (Cool Whip), thawed
- 1 cup powdered sugar
The "Sinner's" Red Velvet Cake
Thanks to my sweet friend Ana who named her Mom's modification of a box cake to make it look like my Grandma's sponge cake.....the Sinner's Sponge Cake...we have the Sinner's version of the Red Velvet Cake. This by the way was the first of the two efforts and I have to say, it past the taste test with my most picky eater, Dad. I let him get all the way through the cake then told him it was beets. He rolled his eyes but kept on chomping away!
Follow the directions on the box but here are my modifications (and I used the frosting from the above recipe).
- 1 box of Duncan Hinds Red Velvet Cake Mix (but I suspect you could use a white cake mix)
- 3 eggs (as directed)
- 1 and 1/4 water (as directed, but I added the 1/3 in apple juice)
- 1/3 cup beet puree (in place of veetable oil)