Red Velvet Cake
| Amount |
Measure |
Ingredient |
|
Cake:
|
|
|
| 2
1/2 |
cup |
Flour |
| 1
1/2 |
cup |
Sugar |
| 2 |
teaspoon |
Cocoa |
| 1 |
tablespoon |
Sodium
Free Baking Soda |
| 1/2 |
cup |
Egg
Substitute |
| 1/2 |
cup |
Oil |
| 1/2 |
cup |
Buttermilk |
| 1/2 |
cup |
Red
Food Coloring |
| 1 |
teaspoon |
Vanilla |
| Icing: |
|
|
| 1/4 |
cup |
Unsalted
Butter |
| 4 |
cup |
Powered
Sugar |
| 1/2 |
teaspoon |
Cream
Cheese |
| 1/2 |
teaspoon |
Vanilla |
| 8 |
oz |
Cream Cheese |
| 1 |
cup |
Nuts, Chopped |
|
|
|
Preparation
Mix together all your dry ingredients in a large bowl.
Blend eggs with a fork, add oil and blend again. Add the dry ingredients and mix with whisk till smooth.
Add and blend in buttermilk.
Pour into 3 greased and floured 8" cake pans.
Bake at 350 degrees for 30 minutes Cool for 10 minutes and gently remove from pan.
Icing: mix ingredients, until light and fluffy.
Yield: 10 Servings
Sodium Category: LowSodium
NOTES :
From lowsodiumcooking.com
| Nutrition
Facts |
| Serving
Size |
1 |
| Servings Per Recipe |
10 |
| Amount
Per Serving |
| Calories |
734 |
| Calories
from Fat |
284 |
|
|
% Daily Values *
|
| Total
Fat |
32
gr |
47% |
| Saturated
Fat |
10
gr |
52% |
| Polyunsaturated
Fat |
8
gr |
|
| Monounsaturated
Fat |
10
gr |
|
| Cholesterol |
38
mg |
13% |
| Sodium |
105
mg |
1% |
| Potassium |
238
mg |
6% |
| Carbohydrates |
105
gr |
35% |
| Dietary
Fiber |
2.2
gr |
9% |
| Protein |
11
gr |
|
|
| Vitamin
A |
15% |
| Vitamin
C |
0% |
| Calcium |
6% |
| Iron |
15% |
| *
Percent Daily Values are based on a 2000 calorie diet |
|
| Diabetic Exchanges
|
| Starch
|
1.5 |
| Fruit
|
0
|
| Milk
|
0
|
| Other Carbohydrates
|
4 |
| Vegetable
|
0
|
| Lean Meat
|
3 |
| Very Lean Meat |
0 |
| Fat
|
4.5 |
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|
