Try my healthy version of Red Velvet Cake. Red Velvet cake is by far my favorite cake, it melts in your mouth. I was surprised that even with the substitutions I made it is just as light and tasty. Even with the whole wheat flour it has the same consistency and still melts the moment you put it in your mouth.

Ingredients:

Cake
1 ½ cups “I can’t believe it’s not butter” or other butter substitute
¾ cup brown sugar
¾ cup white sugar
2 eggs
1 cup fat free buttermilk
1 teaspoon baking soda
2 cups whole wheat flour
¼ cup unsweetened cocoa powder
¼ teaspoon red gel food coloring

Frosting
1 package 1/3 less fat cream cheese
1 tablespoon low-fat milk
1 teaspoon vanilla
2 cups confectionary sugar
½ cup light brown sugar

Directions:
1. Preheat oven to 325 degrees F. Grease and flour two 8×8 inch pans.
2. Cake: Cream butter and sugar until light and fluffy. Add eggs and mix well. Place buttermilk in measuring cup and add baking soda in with buttermilk so it will dissolve. In small bowl sift flour and cocoa powder together. Alternately add flour mixture and buttermilk mixture to the sugar and eggs, beginning and ending with the four. Add red food coloring and mix well. Add as much as you need to reach desired color. Pour into greased pans. Bake at 325 degrees F for about 30 minutes or until toothpick inserted into cake comes out clean. Cool cake completely before icing.
3. Frosting: Make sure cream cheese is at room temperature. In large mixer add all ingredients. Mix on medium speed until smooth. Add more milk if necessary depending on what consistency you prefer.
Servings: 16 servings