Red Velvet Cake - Sugar Free
Commercial Bakery Sugar Free Red Velvet Cake Recipe
½ cup white regular vegetable shortening
2/3 cup Splenda Granulated
2 eggs, well beaten
2 oz. red food coloring
1 tablespoon cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon white vinegar
2¼ cups sifted white flour
1) Mix shortening, Splenda Granulated, and eggs together in a large
bowl.
2) In a separate bowl make a liquid paste of the red food coloring and
cocoa. Stir in with above mix.
3) Add buttermilk and salt alternately with the flour, and beat slowly.
Add vanilla, baking soda, and vinegar separately.
4) Pour into two 8” well greased & floured cake pans, or a well-greased
& floured 9” X 13” glass pan.
5) Preheat oven to 350°
6) Bake 25 - 30 minutes.
Frosting:
5 tablespoons white flour
1 cup heavy whipping cream
1/3 cup Splenda Granulated
2 teaspoons vanilla
1 cup margarine
1) 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!
2) Beat on low speed in stand mixer bowl, the Splenda Granulated,
vanilla, and margarine until fluffy.
3) 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.
4) Frost the cake(s) when they are completely cooled.
This is the sugar free version I have perfected by request. Cakes baked
with Splenda stay fresher longer if unused portions are kept
refrigerated. The buttermilk adds a small trace amount of sugar per
serving. This base recipe is used everyday by a pastry chef to make
sugar free wedding cakes, sheet cakes, petit fours, etc… Enjoy!
J.B. Belle Chasse, LA.