Red Velvet Cake

Recipe Ingredients

1/2 cup	99g / 3.5oz	Shortening
1 cup	198g / 7oz	Sugar
1 cup	198g / 7oz	Egg substitute
2 tablespoons	30ml	Cocoa
1 1/2 tablespoons	22ml	Red food coloring
1 teaspoon	5ml	Vanilla
2 1/2 cups	156g / 5.5oz	Flour
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Baking soda
1 cup	237ml	Low-fat (1%) buttermilk
1 tablespoon	15ml	Vinegar
1 cup	237ml	Reduced-fat whipped topping

Recipe Instructions

Heat the oven to 350 degrees. Cream the shortening, sugar, and egg substitute together. In a small bowl, make a thick paste of the cocoa and food coloring and add it to the cream mixture. Stir in the vanilla.

Sift together the flour, salt, and baking soda. Alternately add portions of the flour mixture and the buttermilk to the creamed mixture, stirring well.

Mix in the vinegar and pour the batter into a 9- by 9-inch or oblong pan. Bake for 30 minutes. Allow to cool. Cut into 10 squares and top each square with whipped topping.

This recipe yields 10 servings. Serving size: 1 square.

Exchanges Per Serving: 3 Carbohydrate, 2 Fat.

Nutrition Facts: Calories 326; Calories from Fat 106; Total Fat 12g; Saturated Fat 3g; Cholesterol 1mg; Sodium 314mg; Carbohydrate 48g; Dietary Fiber 1g; Sugars 23g; Protein 7g.

Source:
American Diabetes Association at http://www.diabetes.org

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