Homemade Red Velvet Cake Recipe

Thank you to Alexa from Paso Robles for submitting her homemade red velvet cake recipe here. The cool thing about this one, is that it's made with beets!

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What most people don't know is that beets have a high sugar content, like carrots. We all like carrot cake right? Give it a try!

Ingredients
•1 cup white flour
•3/4 cup whole wheat flour
•1-1/4 cups granulated sugar
•3/4 cup unsweetened dutch-process cocoa
•2 tsp. baking powder
•1/2 tsp. baking soda
•1-1/3 cups buttermilk (use non-fat if you wish)
•1/2 cup real unsweetened butter, softened
•3/4 cup egg substitute
•2 tsp. vanilla
•2 cups beets, peeled and shredded

Preheat oven to 350. Spray a 9 x 13 pan with nonstick cooking spray, or rub with olive oil or melted butter. In a large mixing bowl, stir together flours, sugar, cocoa, baking powder and baking soda. Whisk in buttermilk. Beat in butter, egg substitute and vanilla. Add beets. Pour in prepared cake pan. Bake 45 minutes. Cool, then frost with low fat cream cheese frosting.

Low Fat Cream Cheese Frosting
•8 oz. Neufchatel cheese
•12 oz. fat-free frozen whipped topping (Cool Whip), thawed
•1 cup powdered sugar
Using an electric mixer, beat Neufchatel cheese until smooth. Stir in thawed whipped topping and powdered sugar.

This dessert also tastes great with whipped cream as the icing. Be sure to keep it cool. We have heard that if this dessert is made with red food dye opposed to the beets, that the color can bleed into the whipped cream. The cream cheese icing idea above is a bit more dense, so bleeding is not an issue.

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