Red Velvet Cake (lower sugar and fat) - perfect for Valentines Day!

Red Velvet Cake
Ingredients:
1 C. of butter (room temp)
1 C. Splenda, granules
1/2 C. Sugar (you could try substituting the entire recipe with Splenda)
3 Tbsp Cocoa
1/2 Tsp. Salt
2 ounces of food coloring (almost entire small food coloring container)
2 Eggs
1 C. Lowfat Buttermilk
1 Tsp. Vinegar
2 Tsp. Vanilla Extract
2 Tsp. Baking Soda
1/2 C. Dry Non Fat Milk
2 C. Flour

Directions:
Preheat oven to 350. Bream butter, Splenda, and sugar. Add cocoa. Add 1/2 of food coloring. Add eggs, buttermilk, vinegar, and vanilla extract. Combine dry ingredients in separate bowl. Slowly beat into mixture. Add rest of food coloring.

Pour into 2 small greased bundt cake pans or 2 9 x 9 pans. Bake 30 or until toothpick comes out clean. Frost with cream cheese frosting (below) when cooled.

Frosting:
Ingredients
1/2 C. Butter (room temp)
8 Oz. Low Fat Cream Cheese
2 Tsp. Vanilla Extract
1/2 C. Powdered Sugar
3/4 C. Splenda, granules

Directions:
Beat all ingredients until smooth. Frost Red Velvet Cake.

Adapted from Joy of Baking and Food Network and Diabetes Daily.