Red Velvet Cake with Buttercream Frosting

Ingredients

• 1 teaspoon baking soda 
• 0.5 cup butter softened
• 2 cups cake flour 
• 0.5 cup egg substitute 
• 0.8 cup milk fat-free
• 0.8 cup flour all-purpose
• 1.3 cups granulated sugar 
• 1 cup buttermilk low-fat
• 2.5 cups powdered sugar 
• 1 ounce food coloring red
• 0.1 teaspoon salt 
• 0.5 teaspoon salt 
• 1 tablespoon cocoa unsweetened
• 1 teaspoon vanilla extract 
• 2 teaspoons vanilla extract 
• 0.3 cup vegetable shortening 
• 1 tablespoon vinegar white

Equipment

• bowl
• sauce pan
• oven
• knife
• whisk
• wire rack
• blender
• plastic wrap
• wax paper
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; set pans aside.
3. Place granulated sugar and shortening in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended.
4. Add egg substitute; beat well.
5. Combine cocoa and food coloring in a small bowl, stirring with a whisk; add to sugar mixture, stirring well to combine.
6. Lightly spoon the cake flour into dry measuring cups, and level with a knife.
7. Combine cake flour and 1/2 teaspoon salt, stirring with a whisk.
8. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in 1 teaspoon vanilla.
9. Combine vinegar and baking soda; add to batter, stirring well.
10. Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles.
11. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Carefully peel off wax paper; cool completely on wire rack.
12. To prepare frosting, combine milk and all-purpose flour in a small, heavy saucepan over medium heat. Cook 3 minutes or until mixture forms a very thick paste, stirring constantly with a whisk. Spoon into a bowl; cover surface with plastic wrap. Refrigerate 45 minutes or until chilled.
13. Place butter in a medium bowl, and beat with a mixer at medium speed until creamy.
14. Add 2 teaspoons vanilla, 1/8 teaspoon salt, and chilled flour mixture; beat until smooth. Gradually add powdered sugar, beating just until blended (do not overbeat).
15. Place 1 cake layer on a plate; spread with 1/3 cup frosting. Top with other cake layer.
16. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator.