Makes 16-20 serving

1 (18.25-ounce) box yellow cake mix

2 tablespoons cocoa

1/4 cup canola oil

1 egg

3 egg whites

1 (1-ounce) bottle red food coloring

1 cup skim milk

1 tablespoon vinegar

Cream Cheese Icing (recipe below)

1. Preheat oven to 350ºF. Coat three 9-inch round cake pans with nonstick cooking spray.
2. In mixing bowl, combine cake mix, cocoa, oil, egg, egg whites, food coloring. In small bowl, combine milk and vinegar, add to mixing bowl. Mix until well combined.

3. Pour batter into prepared pans, bake 15–20 minutes or until a toothpick inserted comes out clean. Cool layers on a rack, ice with Cream Cheese Icing.

Cream Cheese Icing

Makes 16 servings

1 (8-ounce) package reduced-fat cream cheese, softened

3 tablespoons butter

1 (16-ounce) box confectioners’ sugar

1 teaspoon vanilla extract

1.  In mixing bowl, beat cream cheese and butter until smooth. Add confectioners’ sugar, beat until light. Add vanilla.

Nutritional information per serving:

Calories 272, Calories from fat (%) 29, Fat (g) 9, Saturated Fat (g) 4, Cholesterol (mg) 23, Sodium (mg) 246, Carbohydrate (g) 45, Dietary Fiber (g) 0, Sugars (g) 35, Protein (g) 3, Diabetic Exchanges: 3 carbohydrate, 2 fat

Serving Suggestion: A spectacular finish to a holiday meal!

Terrific Tidbit: For another fantastic dessert option, turn this cake into a trifle by layering cake, cream cheese icing, and nonfat whipped topping in a trifle or glass bowl.  One time, the layers fell apart and I turned it into a trifle and now I make the cake both ways and can’t decide which is the most popular!