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Makeover Red Velvet Cake

I’ve had this recipe for over 45 years and it has become our family’s favorite cake, but I would love to see it get a light makeover. —Betty Selchow, White Bear Lake, Minnesota

16 ServingsPrep: 20 min. Bake: 15 min. + cooling

Ingredients

1/4 cup butter, softened
1 cup sugar
2 eggs
1/4 cup unsweetened applesauce
1 bottle (1 ounce) red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract
2-1/4 cups cake flour
2 teaspoons baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
FROSTING:
4-1/2 teaspoons all-purpose flour
1/2 cup fat-free milk
1/2 cup butter, softened
1/2 cup sugar
1/2 teaspoon vanilla extract

Directions

Line two 9-in. round baking pans with parchment paper; coat paper
with cooking spray and sprinkle with flour. Set aside. In a large
bowl, beat butter and sugar until well blended. Add eggs, one at a
time, beating well after each addition. Beat in the applesauce, food
coloring, vinegar and vanilla.

2 of 2

Makeover Red Velvet Cake (continued)

Directions (continued)

Combine the flour, cocoa, baking soda and salt. Add to butter mixture
alternately with buttermilk. Pour into prepared pans. Bake at
350° for 14-18 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from
pans to wire racks to cool completely.
For frosting, in a small saucepan, whisk flour and milk until smooth.
Bring to a boil; cook and stir for 2 minutes. Cool to room
temperature. In a small bowl, cream butter and sugar until light and
fluffy. Beat in flour mixture and vanilla. Spread between layers and
over top of cake. Yield: 16 servings.

Nutrition Facts: 1 slice equals 241 calories, 9 g fat (6 g saturated fat), 50 mg cholesterol, 315 mg sodium, 36 g carbohydrate, trace fiber, 3 g protein.