COMMERCIAL BAKERY SUGAR FREE RED VELVET CAKE

Commercial Bakery Sugar Free Red Velvet Cake image

Provided by internetnut

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 17

1/2 cup white regular vegetable shortening
2/3 cup Splenda sugar substitute, granulated
2 eggs, well beaten
2 ounces red food coloring
1 tablespoon cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk (No buttermilk? Add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand fo)
1 teaspoon vanilla
1 teaspoon white vinegar
2 1/4 cups sifted white flour
frosting (optional~ there are many other low fat or low cal recipes floating around out there)
5 tablespoons white flour
1 cup heavy whipping cream
1/3 cup Splenda sugar substitute, granulated
2 teaspoons vanilla
1 cup margarine

Steps:

Cake:
Mix shortening, Splenda Granulated, and eggs together in a large bowl. In a separate bowl make a liquid paste of the red food coloring and cocoa. Stir in with above mix. Add buttermilk and salt alternately with the flour, and beat slowly. Add vanilla, baking soda, and vinegar separately. Pour into two 8" well greased & floured cake pans, or a well-greased & floured 9" X 13" glass pan. Preheat oven to 350°. Bake 25 - 30 minutes.
Frosting:.
Cook flour and heavy whipping cream on low heat stirring constantly in small non-stick pot until it becomes thick, similar to gravy roux. Set aside and cool well! Beat on low speed in stand mixer bowl, the Splenda Granulated, vanilla, and margarine until fluffy. Blend in well cooled flour and heavy whipping cream mixture. Beat with stand mixer on medium speed until the frosting turns almost white. This will take 18 minutes. Do not rush this step. Frost the cake(s) when they are completely cooled.