Red Velvet Cake - Sugar Free
Bakery Sugar Free Red Velvet Cake Recipe
½ cup white
regular vegetable shortening
cup Splenda Granulated
2¼ cups sifted
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.
1 cup heavy
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
Splenda stay fresher longer if unused portions are kept
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