Red Velvet
(Diabetic)

2 1/2 cups flour
1/2 cup shortening
1 cup sugar substitute
1 teaspoon baking soda
1 teaspoon vanilla
1 cup low fat butter milk
1 Tablespoon vinegar
1 cup egg substitute
2 Tablespoon cocoa
1/2 teaspoon salt
1-1/2 Tablespoons red food coloring
1 cup reduced fat whipping cream

Preheat oven to 350 degrees. Cream the shortening, sugar and egg substitute together. In a small bowl, make a thick paste of the cocoa and food coloring and add it to the cream mixture. Stir in the vanilla. Sift together the flour, salt and baking soda. Alternately add portions of the flour mixture and the buttermilk to the creamed mixture, stirring well. Pour batter into pans.

Bake 350 degrees for 30 minutes or until done.

Diabetic Cream Cheese Frosting or Reduced Fat Whipping Topping.