Light Red Velvet Cake

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

1. Beat butter and cream cheese at medium speed with electric mixer until creamy; gradually add sugar.
2. Beat well.
3. Gradually add egg substitute; beat well.
4. Stir in food coloring.
5. Combine cake flour and next 3 ingredients; 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 3 (9-inch) round cake pans coated with cooking spray.
9. Bake for 18 minutes at 350u0b0.
10. Cool in pans on wire racks for 10 minutes; remove from pans.
11. Cool completely on wire racks.
12. Spread frosting between layers and on top and sides of cake.

butter, cream cheese, sugar, egg substitute, bottles red food coloring, cake flour, cocoa, baking soda, salt, nonfat buttermilk, vanilla extract, cooking spray, frosting

Taken from www.cookbooks.com/Recipe-Details.aspx?id=765598 (may not work)