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Receta Hooray, it’s Our 2nd Birthday and We’re Celebrating with a Skinnylicious Red Velvet Cake!
by Skinny Kitchen with Nancy Fox

Hooray, it’s Our 2nd Birthday and We’re Celebrating with a Skinnylicious Red Velvet Cake!

I can’t believe it’s been 2 years since I launched Skinny Kitchen. It’s been a heck of a lot of work creating each recipe, taking the photos, doing the nutritional’s and writing about each recipe, but I have to say, I’m loving every minute of it!!! A big heart felt thank you to all of you for joining me on Skinny Kitchen. I appreciate your comments and suggestions and I’m enjoying what you share with me with on Facebook too. It just wouldn’t be as much fun if I didn’t have all of you. And now…Enjoy some yummy birthday cake!

With my very best wishes,
Nancy Fox

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 16 servings

Ingredientes

  • 1 (18.25 ounces) Duncan Hines Dark Chocolate Cake Mix or Devil’s Food
  • 1 (3.4 oz) package instant chocolate pudding mix
  • 1 cup buttermilk
  • ½ cup warm water
  • ¼ cup unsweetened applesauce
  • 2 tablespoons canola oil
  • 1 ounce red food coloring (1 bottle)
  • 2 eggs, we love Egg-Land’s Best eggs
  • 2 egg whites
  • Skinny Cream Cheese Frosting Ingredients
  • 4 ounces (½ of an 8 ounce package of reduced-fat cream cheese)
  • 1½ cup powdered sugar
  • 1 tablespoon reduced-fat milk
  • Sprinkles for decorating or mini semisweet chocolate chips, if desired

Direcciones

  1. Preheat oven to 350 degrees. Coat a bundt pan with cooking spray with flour, see shopping tip below.
  2. In an electric mixer or using a hand mixer, combine all the cake ingredients except the eggs and whites. Beat well. Add the eggs and egg whites and beat on high for 1 minute.
  3. Fill bundt pan and spread the batter evenly. Shake the pan a few times to make the batter is even on top.
  4. Bake for about 55-65 minutes until a toothpick inserted comes out clean. Remove from oven and cool in pan for 15 minutes. Carefully loosen sides of cake with a flat knife or spoon before removing. Invert cake onto plate. Let it cool before frosting.
  5. To make the frosting-using a mixer, whip the cream cheese until smooth. Add the powder sugar, milk and mix until smooth. It should be somewhat thick.
  6. Drizzle the frosting all around the top of cooled cake. Decorate with sprinkles or mini chocolate chips, if desired.
  7. Store in the refrigerator.
  8. Weight Watchers (old points) 6
  9. Weight Watchers POINTS PLUS 7
  10. SKINNY FACTS: for one slice (not including sprinkles)
  11. 250 calories, 6.7g fat, 3g protein, 44g carbs, 0g fiber, 342mg sodium, 31g sugar