Red Velvet Cake

By Deb Martin Berkoski

Ingredients

• 1/4 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1/4 cup unsweetened applesauce
• 1 oz. red food coloring
• 1 tsp. white vinegar
• 1 tsp. vanilla extract
• 2-1/4 cups cake flour
• 2 tsp. baking cocoa
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup buttermilk

• 4-1/2 tsp. all-purpose flour
• 1/2 cup fat-free milk
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/2 tsp. vanilla extract
• Red raspberries (optional)

Directions

1. Preheat oven to 350 degrees. Line two 9-inch round (or heart-shaped) baking pans with parchment paper. Coat paper with cooking spray and sprinkle with flour. Set aside. In a large bowl, beat butter and sugar until well blended. Add eggs – one at a time – beating well after each is added. Beat in applesauce, food coloring, vinegar and vanilla. In another bowl, combine the flour, cocoa, baking soda and salt. Alternately add it and the buttermilk to the butter mixture.
2. Pour the batter into the pans. Bake for 14-18 minutes or until toothpicks that have been inserted into the center of the cakes emerge clean. Cool the cakes in the pans for 10 minutes. Remove them from the pans and transfer to wire racks to cool completely.
3. To prepare the frosting, in a small saucepan, whisk the flour and milk together until a smooth consistency is achieved. Bring to a boil. Cook and stir for 2 minutes. Cool to room temperature. In a small bowl, cream the butter and sugar until it’s light and fluffy. Beat in flour mixture. Add vanilla. Spread the frosting over the tops of the cakes and assemble the layer cake. With the remaining frosting, cover the sides of the cake. Decorate with the (optional) berries.