Red Velvet Cake With Raspberry Filling

A delicious sounding variation on the Red Velvet Cake. I had never heard of Red Velvet Cake until I visited my husband's relatives in Chicago. (They even have Duncan Hienz Red Velvet Cake Mix there). It a traditional holiday cake in their family and since I tried it I have been on a quest for the best recipe. This is my latest contender gleaned from the pages of Cooking Light.

• Ready In: 48 mins
• Serves: 16
• Yields: 1 9inch 2layer cake

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. 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. Measure out 3 cups cake flour by spooning into measuring cup and leveling with a knife.
3. Combine flour, cocoa, baking soda, baking powder and salt.
4. Set aside.
5. In another bowl, beat granulated sugar and butter with a mixer at medium speed for 4 minutes or until well blended.
6. Add egg whites to sugar mixture, beat at medium speed for 5 minutes or until fluffy.
7. Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl, stirring well with a whisk.
8. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.
9. Pour batter into prepared pans.
10. Tap pans sharply on counter to remove any large air bubbles.
11. Bake at 350°F for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake).
12. Cool in pans 10 minutes; remove from pans and cool completely on wire racks.
13. For frosting: Combine cream cheese and 1 teaspoon vanilla in a medium bowl.
14. Beat with a mixer at high speed for 3 minutes or until fluffy.
15. Add powdered sugar and beat at low speed just until blended.
16. To assemble cake: Place 1 cake layer on plate; spread with jam; top with second cake layer.
17. Spread frosting over top and sides of cake.
18. Store cake loosely covered in refrigerator.