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I think I have found the Holy Grail of cake recipes! Well, maybe not but it looks pretty darn sweet! But before I share it with you, let me take y’all back a couple of years to my Paula Deen obsession (and yes, I do say “y’all” in real life, Ha!). It all started with Paula, herself, making a visit to my hometown. My cousin, grandmother, and I headed out to a luncheon where Paula would be the keynote speaker. It was an awesome experience and one I will never forget. She spoke about butter and pecans (pee-cans as she called them) and painted us a mental picture of her life. She was great and I new at that time I just had to meet her. As soon as Paula was finished talking, my grandmother decided we should sneak out early. We got my Maw Maw in her wheelchair and off we went out a side door. And wouldn’t you know it, there was Michael (Paula's husband) himself patiently waiting for Paula to exit the building. There we were, wheelchair and all, hauling it down that sidewalk to get to Michael as fast as we could! And we did! We got a picture of him with my grandma and were able to visit with him for a minute (he was so nice). Then, out came Paula! We were in shock and couldn’t believe we were standing just a foot away from the queen of the Food Network. She posed for a picture with my grandmother and visited for a few seconds before she was rushed off to her car to catch her flight. And there it was, the moment that created my Paula Deen obsession for the next year of my life and my pursuit of having a picture taken with her.
Fast forward several months (and a "quick" trip to Lady and Sons
) and it’ll bring you to our next encounter. Paula was coming to a mall in our area to promote her new furniture line. My cousin and I were set on getting our picture taken with her this time and wanted to come up with an idea to catch her attention (Maw Maw wanted no part in this venture). What did we do? We had super classy tee shirts made and proudly wore them displaying our love for butter to not only Paula but to the rest of the people attending her promotion. And I bet you are wondering what our shirts said. Well, they were hot pink with zebra bubble letters with the phrase “Butter Sl*t” (please excuse the language) displayed largely across our chests. Oh my word, did we really do that?!! I can say, yes, yes we did. You see, Paula has this slogan, "S.L.U.T.S." which stands for "Southern Ladies Under Trememdous Stress" and we thought it would be cute plastering it across our chests. Sadly enough, we left the mall with a very red Paula Deen couch (that my cousin bought to get VIP status) and no picture with the Queen of Butter.
My love for sweets has not changed much since I began my fitness journey. I do eat sweets with cheat meals but avoid them for the most part. I found Bobby Deen's Lighter Red Velvet Cake
recipe to share with y’all and I hope y’all enjoy it! The best part is (besides the fact it is red velvet cake) it's only 216 calories per serving! It sure looks yummy and I will definitely be making it for my cheat meal dessert after the holidays are over (and I will probably have 2 pieces too)! Enjoy!
Bobby’s Lighter Red Velvet Cake By Bobby Deen 256 Fewer Calories 16g Less Fat
CAKE 2 cups cake flour 2 tablespoons unsweetened cocoa powder (not Dutch processed) 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup buttermilk 3/4 cup granulated sugar 1/4 cup canola oil 1 large egg 1 teaspoon distilled white vinegar 1 teaspoon vanilla extract 1 teaspoon red food coloring
FROSTING 1 (8-ounce) package reduced-fat cream cheese (Neufchatel) 1 1/4 cups confectioners’ sugar 1/2 cup reduced-fat sour cream 1 teaspoon vanilla extract 1/4 cup toasted chopped pecans 1/4 cup toasted coconut
Preheat the oven to 350°F. Spray an 8-inch round baking pan with nonstick spray.
Whisk the flour, cocoa, baking powder, baking soda, and salt together in a large bowl. Whisk the buttermilk, granulated sugar, oil, egg, vinegar, vanilla, and food coloring together in a medium bowl. Add the buttermilk mixture to the flour mixture; stir until well blended.
Spoon the batter into the pan. Bake until a toothpick inserted into the center comes out clean, 35 – 40 minutes. Let cool completely in the pan on a rack. Run a knife around the edge of the cake to loosen it from the pan. Invert.
To make the frosting, with an electric mixer on high speed, beat the cream cheese in a medium bowl until very smooth 2 – 3 minutes. On low speed, beat in the confectioners’ sugar, sour cream, and vanilla until blended, 1 – 2 minutes.
Split the cake layer in half with a long serrated knife. Place the bottom layer, cut side up, on a serving plate. Spread 1/2 cup of the frosting evenly over the layer, leaving a 1/2-inch border. Place the remaining cake layer on top, rounded side up. Spread the remaining 1 cup frosting over the top and side of the cake. Sprinkle with the pecans and coconut.
Prep Time: 15 minutes Cook Time: 35 minutes Difficulty: easy Yield: 16 servings
Per Serving: 216 Cal (32% from Fat, 6% from Protein, 62% from Carb); 3 g Protein; 8 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 34 g Carb; 1 g Fiber; 19 g Sugar; 31 mg Calcium; 2 mg Iron; 79 mg Sodium; 22 mg Cholesterol
*original post at http://shewaddleslikeaduck.blogspot.com