Red Velvet Cake (Reduced Calorie Version)

• 3/4 cup Egg Beaters egg substitute
• 3/4 cup vegetable oil
• 2 3/4 cups all-purpose flour
• 3 tablespoons cocoa powder
• 1 cup Splenda Sugar Blend for Baking
• 1 tablespoon vanilla extract
• 2 tablespoons red food coloring
• 1 1/2 cups low-fat buttermilk (shaken)
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons vinegar

1. Beat eggs and sugar together on medium high for 2-3 minutes. Add vanilla, oil, vinegar, food coloring and buttermilk and beat for another 1-2 minutes.
2. Mix or sift flour, cocoa, baking soda, and salt.
3. Mix dry and wet ingredients together slowly and beat after each addition until just combined.
4. Spread into 2 prepared cake pans. Bake 25-30 minutes or until pick inserted comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans, cool for another 30 minutes before frosting.

egg beaters, vegetable oil, allpurpose, cocoa powder, splenda sugar, vanilla, red food coloring, lowfat buttermilk, baking soda, salt, vinegar

Taken from www.food.com/recipe/red-velvet-cake-reduced-calorie-version-281011 (may not work)