Light Red Velvet Cake

• 1/2 c. butter, softened
• 4 oz. fat free cream cheese, softened
• 1 1/2 c. sugar
• 1/2 c. egg substitute
• 2 (1 oz.) bottles liquid red food coloring
• 2 1/4 c. sifted cake flour
• 2 Tbsp. unsweetened cocoa
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 c. nonfat buttermilk
• 1 tsp. vanilla
• vegetable cooking spray
• Boiled Frosting

1. Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
2. Gradually add egg substitute, beating well.
3. Stir in food coloring.
4. Combine flour and next 3 ingredients.
5. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
6. Mix just until blended after each addition.
7. Stir in vanilla.
8. Pour batter into three 9-inch round cake pans coated with cooking spray.
9. Bake at 350u0b0 for 18 minutes.
10. Cool in pans on wire racks 10 minutes.
11. Remove from pans.
12. Cool completely on wire racks. Contains 278 calories, 42 g protein, 6.1 g fat, 52.1 g carbohydrates and 17 mg cholesterol.

butter, cream cheese, sugar, egg substitute, liquid red food, cake flour, unsweetened cocoa, baking soda, salt, nonfat buttermilk, vanilla, vegetable cooking spray, frosting

Taken from www.cookbooks.com/Recipe-Details.aspx?id=297480 (may not work)