Skinny Red Velvet Cake

 Skinny Red Velvet Cake
Ingredients:

• 1 1/2 cups buttermilk 
• Red food coloring (I used one little bottle from a 4 pack of food coloring) 
• 2 teaspoons vinegar 
• 1 teaspoon vanilla extract 
• 1/4 cup oil 
• 2/3 cup granulated sugar 
• 1 large egg + 1 large egg white 
• 1 tablespoon unsweetened cocoa powder 
• 1 tablespoon cornstarch 
• 2 1/4 teaspoons baking powder 
• 1/2 teaspoon baking soda 
• 1/4 teaspoon salt 
• 2 1/3 cups all purpose flour 

Cream Cheese Icing

• 2 ounces light Greek yogurt cream cheese, softened 
• 1 tablespoon unsalted butter, softened 
• 1/4 teaspoon vanilla extract 
• 1/3 cup confectioners' sugar 
• 1 tablespoon skim milk 

Instructions:
Heat oven to 350 degrees F.  Coat a bundt pan with cooking spray.

In a large mixing bowl, using a mixer on medium speed, beat together buttermilk, food coloring, vinegar, vanilla, oil, sugar, egg and egg white until well combined - about 3 minutes.  Sift in cocoa powder, cornstarch, baking powder, baking soda, salt and flour.  Beat on low speed until just combined.

Pour batter into pan.  Bake 40-45 minutes or until well risen, slightly cracked on top, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool 10 minutes before removing from pan and placing on a platter.  When cake is fairly cool, drizzle with cream cheese icing.

To make the cream cheese icing, in a medium bowl, using a mixer on medium speed, beat together cream cheese, butter and vanilla until creamy,  Beat in confectioners' sugar and milk until well combined.

Makes 8 servings