Light Red Velvet Cake

2 1/2 c Unbleached flour
1 Egg; plus 2 Egg whites
1 c Sugar
1 c Canola oil
1 ts Baking powder
1 c Buttermilk
2 ts Cocoa powder
1 ts White vinegar
1 ts Baking soda
1 1/2 ts Vanilla
1/2 ts Salt
1/2 c Walnuts; chop, toast 8 to 10 minutes 350~, divide

Cream Cheese Icing:
2 c Part-skim ricotta cheese
1/2 c Neufchatel cheese
6 tb Sugar
1 tb Vanilla extract

CAKE-Combine dry ingredients except nuts in large mixing bowl. Combine liquid ingredients in separate bowl. Pour liquid into dry ingredients and mix well. Stir in 1/4 c toasted nuts. Pour batter into three 8" round cake pans sprayed well with non-stick vegetable coating. Bake in 350~ oven for 25 to 30 mi utes, until cake springs back when gently touched with finger. Allow to cool, then frost with icing. Sprinkle with remaining 1/4 c toasted nuts. CREAM CHEESE ICING-Blend all ingredients in blender or food processor until smooth.

Light Red Velvet Cake printer friendly version located here. (Just the recipe. Nothing else.)
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