WW RED VELVET CAKE RECIPE - (4.4/5)
Provided by Pattywak
Number Of Ingredients 5
Steps:
- Mix cake mix and diet soda. Pour in 13″x9″ pan sprayed with Pam. Bake at 350 for 30 minutes or until done. Cool completely. Mix pudding and milk. When thickened, spread on cake. Spread Cool Whip over all and cut into 15 equal sized portions. Cover and refrigerate leftovers. Makes 15 servings. Each serving = 4 Weight Watchers Points
RED VELVET CAKE
Provided by Food Network
Categories dessert
Time 1h50m
Yield about 12 servings
Number Of Ingredients 16
Steps:
- Place racks in oven on the second and fourth levels. Preheat oven to 350 degrees. Grease and flour 2 (9-inch) cake pans. Cut out a 9-inch round piece of parchment paper, and place on the bottom of each cake pan and grease and flour. Cream butter, sugar and eggs in a heavy duty mixer. Combine cocoa and food coloring, and add to the creamed mixture. Mix the salt and vanilla with the buttermilk in a 2 cup liquid measuring cup, and add to the batter alternating with the flour. Mix the vinegar and baking soda in a small bowl (this will fizz). Carefully and gently fold this into the batter. DO NOT BEAT! Divide batter between the cake pans, and bake for 30 minutes or until the cakes spring back when lightly touched. Remove from oven, and cool on racks for 15 minutes. Invert onto racks, remove parchment paper and cool to room temperature
- Beat cream cheese and butter together in a heavy duty mixer until smooth and creamy. Slowly add the sugar 1/2 cup at a time, blending between each addition. Mix in the vanilla. Beat for about 5 minutes until very smooth. Spread between layers of cake and on top and sides. Enjoy!!
WW RED VELVET ANGEL FOOD CAKE
This Southern classic has been retooled into a 4-inch-high angel food cake that's chocolaty-rich, moist and of course, bright red.
Provided by Meredith .F
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- In a medium bowl, combine unsweetened cocoa, boiling water, vanilla and food coloring; whisk and set aside.
- In another medium bowl, combine salt, 3/4 cup of sugar and cake flour; mix well and set aside.
- Using an electric mixer, in a large bowl, beat egg whites until foamy. Add vinegar; continue to beat until soft peaks form. With electric mixer running on slow speed, gradually add remaining cup of sugar; increase to high speed and beat until stiff peaks form.
- Remove a heaping cup of egg whites and add it to chocolate mixture; gently combine and set aside.
- Sift flour mixture over egg whites, a little at a time, and fold after each addition to incorporate. Add chocolate mixture and gently fold into egg whites. When just combined, turn batter into a two-piece 10-inch angel food cake pan with feet; smooth top into an even layer.
- Bake until a toothpick inserted in center of cake comes out clean, about 40 to 45 minutes. Remove cake from oven and invert pan onto its feet so the inverted cake can cool properly (the cake will not fall out of the pan). If your pan does not have feet, invert it over the neck of a wine bottle or a glass soda bottle.
- When cake is completely cool to the touch, loosen edges with a sharp knife and remove cake from pan. Slice into 16 pieces and serve. Yields 1 piece per serving.
Nutrition Facts : Calories 192.9, Fat 5.1, SaturatedFat 1.7, Cholesterol 186, Sodium 108.3, Carbohydrate 30, Fiber 0.7, Sugar 22.1, Protein 7.3
WW 4 POINTS - EASY CAKE
Make and share this Ww 4 Points - Easy Cake recipe from Food.com.
Provided by mariposa13
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350*F.
- Mix dry cake mix with diet soda.
- Drain fruit and place in bottom of cake pan.
- Pour the cake mix over the fruit and bake.
- for 35 minute or until done.
- Cut into 12 slices. 4 Points per slice.
Nutrition Facts : Calories 182.9, Fat 4.4, SaturatedFat 0.7, Cholesterol 0.8, Sodium 251.9, Carbohydrate 34.7, Fiber 0.7, Sugar 21.2, Protein 1.9
THE REAL RED VELVET CAKE
Historically, red velvet cake was just chocolate cake tinted red from the acid in cocoa powder, not from food coloring. Nowadays most cocoa powders are alkalized, as in stripped of acid. Look for a non-alkalized one for this old-fashioned recipe. Completing the classic look is a coat of bright white ermine frosting, cooked the old-fashioned way.
Provided by Smart Cookie
Categories Desserts Cakes Red Velvet Cake Recipes
Time 3h25m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F (163 degrees C). Line the bottoms of three 9-inch cake pans with parchment paper. Spray the sides with cooking spray.
- Sift all-purpose flour, cake flour, cocoa powder, baking soda, and salt together in a medium bowl.
- Microwave buttermilk just until warm, about 30 seconds. Stir in vanilla extract.
- Beat brown sugar and butter together in a bowl until light and fluffy, about 5 minutes. Add eggs one at a time, mixing thoroughly before each addition. Blend in the flour mixture and buttermilk in 3 additions until fully combined. Let mixer run on low for 5 minutes. Distribute the cake batter between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center the cakes comes out clean, 30 to 35 minutes.
- Let cool for 15 minutes in the pans. Turn cakes out and let cool completely on a wire rack, at least 30 minutes. Cover with plastic wrap and chill for at least 1 hour or overnight.
- Meanwhile, whisk sugar, milk, flour, and salt together in a medium saucepan for the frosting. Cook over medium heat, whisking constantly, until the mixture thickens and begins to simmer, about 10 minutes. Pour into a medium bowl and chill for about 45 minutes, stirring occasionally.
- Beat butter until smooth, about 5 minutes. Slowly add the milk and flour mixture, 1/4 cup at a time, beating in between each addition and scraping the sides of the bowl occasionally. Mix in the vanilla extract.
- Level the cake layers before assembling the cake. Scoop about 2/3 cup of frosting onto the first layer and spread into an even layer. Repeat with the second and third cake layers. Frost the outsides of the cake with thin layer of frosting to catch any crumbs and chill for 20 minutes.
- Finish frosting the cake with remaining frosting. Cut and serve.
Nutrition Facts : Calories 669.3 calories, Carbohydrate 89.1 g, Cholesterol 117 mg, Fat 33.8 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 21 g, Sodium 312.4 mg, Sugar 64.8 g
GRANDMA'S RED VELVET CAKE
It's just not Christmas at our house until this festive cake appears. This is different from other red velvets I've had; the icing is as light as snow. -Kathryn Davison, Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring, vinegar and vanilla. In another bowl, whisk together flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool layers 10 minutes before removing from pans to wire racks to cool completely. , For frosting, combine water and cornstarch in a small saucepan over medium heat. Stir until thickened and opaque, 2-3 minutes. Cool to room temperature. Beat butter and vanilla until light and fluffy. Beat in cornstarch mixture. Gradually add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake.
Nutrition Facts : Calories 595 calories, Fat 34g fat (21g saturated fat), Cholesterol 115mg cholesterol, Sodium 564mg sodium, Carbohydrate 71g carbohydrate (52g sugars, Fiber 1g fiber), Protein 4g protein.
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- Preheat the oven to 180/160fan/gas 4. Grease and line the base of two 20cm loose-bottomed cake tins.
- Put the butter and sugar in the bowl of a freestanding mixer and beat together until light and creamy. Add the food colouring and vanilla extract and beat again until the food colouring has been fully incorporated.
- Add the eggs, one at a time, beating well between each addition. Add a spoonful of flour with each egg to prevent curdling. When the eggs are beaten in, sift the flour, cocoa, baking powder and bicarb into the bowl and fold gently until the ingredients are well incorporated. Finally, fold through the buttermilk and vinegar, again making sure everything is well incorporated and the batter is an even red colour.
- Divide the mixture between the two cake tins and level the surface. Bake in the oven for around 30 minutes until well risen and a skewer comes out clean.
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