Ymmy Ymmy in my tummy...

Ok all, here is a cake that I got from a "Cooking Light" cookbook that I purchased in Safeway, I just copied and pasted the recipe here from www.cookinglight.com so that you all can try this yummy desert for yourselves, but I have changed a few things so that it reflects the way that I make it to suit my tastes...basically I use more sugar and vanilla in the icing, I use regular flour instead of cake flour because I feel that it makes the cake more moist, I add more cocoa powder to make it more chocolatey, I use reduced-fat buttermilk since I can't find the fat-free stuff it calls for, and I do not use the raspberry preserves inbetween the cakes like the original recipe calls for. If you would like the original recipe I suggest that you visit the above link and type in "Red Raspberry Velvet Cake" in the search box. The greatest thing about this cake is that it is low-fat, but doesn't skimp on the taste. Each serving is approximatly 7 grams of fat.
I hope you all enjoy this one, I know I do!


Yield:
18 servings (serving size: 1 cake slice)

Cake:
Cooking spray
3 cups sifted flour (Removing 1 tablespoon of flour, before sifing, for each cup of flour used)
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cups granulated sugar
1/2 cup butter, softened
4 large egg whites
2 cups reduced-fat buttermilk
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla extract

Frosting:
7 ounces 1/3-less-fat cream cheese
1 1/2 teaspoons vanilla extract
3 heaping cups powdered sugar

Preparation:
Preheat oven to 350°.
Coat 2 (9-inch) round cake pans with cooking spray, and line bottoms of pans with wax paper.
Lightly spoon 3 cups cake flour into dry measuring cups; level with a knife. Combine flour, cocoa, and next 3 ingredients (through salt). Set aside.

Beat granulated sugar and butter with a mixer at medium speed 4 minutes or until well blended. Add egg whites to sugar mixture; beat at medium speed 5 minutes or until fluffy. Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl; stir well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.

Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake). Cool in pans 10 minutes; remove from pans. Cool cake layers completely on wire racks.

To prepare frosting, combine cheese and vanilla in a medium bowl; beat with a mixer at high speed 3 minutes or until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat).
To assemble cake, place 1 cake layer on a plate. Spread with frosting; top with second cake layer. Spread frosting over top and sides of cake. Store cake loosely covered in refrigerator.