Red Velvet Cake With Raspberry Filling

Ingredients

• 3 cups sifted cake flour
• 2 tablespoons unsweetened cocoa
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 2/3 cups granulated sugar
• 1/2 cup butter, softened
• 4 large egg whites
• 2 cups fat-free buttermilk

• 1 (1 ounce) bottle red food coloring
• 1 teaspoon vanilla extract

For Frosting

• 7 ounces low-fat cream cheese
• 1 teaspoon vanilla extract
• 2 3/4 cups powdered sugar

For Filling

• 1/2 cup seedless raspberry jam

Directions

1. 1

   Preheat oven to 350°F Coat 2 (9-inch) round cake pans with cooking spray and line bottoms of pans with wax paper or parchment paper.

2. 2

   Measure out 3 cups cake flour by spooning into measuring cup and leveling with a knife.

3. 3

   Combine flour, cocoa, baking soda, baking powder and salt.

4. 4

   Set aside.

5. 5

   In another bowl, beat granulated sugar and butter with a mixer at medium speed for 4 minutes or until well blended.

6. 6

   Add egg whites to sugar mixture, beat at medium speed for 5 minutes or until fluffy.

7. 7

   Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl, stirring well with a whisk.

8. 8

   Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.

9. 9

   Pour batter into prepared pans.

10. 10

    Tap pans sharply on counter to remove any large air bubbles.

11. 11

    Bake at 350°F for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake).

12. 12

    Cool in pans 10 minutes; remove from pans and cool completely on wire racks.

13. 13

    For frosting: Combine cream cheese and 1 teaspoon vanilla in a medium bowl.

14. 14

    Beat with a mixer at high speed for 3 minutes or until fluffy.

15. 15

    Add powdered sugar and beat at low speed just until blended.

16. 16

    To assemble cake: Place 1 cake layer on plate; spread with jam; top with second cake layer.

17. 17

    Spread frosting over top and sides of cake.

18. 18

    Store cake loosely covered in refrigerator.