Baby Poo Velvet.....EW!

This cake is the most moist when it’s made at least one day ahead and kept in the refrigerator.

1 1/4 cups cake flour (such as Softasilk)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 tablespoons unsweetened cocoa powder
1/3 cup butter, softened
1 cup Nature Sweet crystals
1 egg
1 ounce red food coloring (do not substitute! I learned the hard way!)
1/2 cup buttermilk
1 1/2 teaspoons vanilla extract
1/2 teaspoon white vinegar
1/2 teaspoon baking soda

Preheat oven to 350 degrees. Coat a 9 inch round or square cake pan with vegetable cooking spray and dust with 1 tablespoon cake flour, tapping upside down to remove the excess, and set aside.

In a medium bowl sift the flour, baking powder, salt, and unsweetened cocoa powder. Set aside. In a large bowl cream together the Nature Sweet, butter and eggs until light and fluffy. Beat in the vanilla. Carefully beat in red food coloring, scraping bowl frequently.

Beat in 1/2 of the flour mixture, followed by the buttermilk; then the remaining flour mixture. In a small bowl combine the vinegar and baking soda and quickly stir into the batter. Immediately pour into prepared pan and bake for 20-25 minutes or until a toothpick inserted in the middle comes out still moist, but not wet, or with large moist crumbs. Do not over-bake! Allow to cool in the pan on a wire rack for 10 minutes. Remove cake from pan by placing the wire rack on top of the cake and invert; allow to cool completely. (To ensure that your cake stays nice and moist, when the cake is out of the pan and on the rack, lay plastic wrap loosely over the top as it cools.) Split layers in half with a serrated knife and frost with Whipped Cream Cheese Frosting. (This needs to be kept in the fridge and actually gets better a day later. I put toothpicks on the top to keep the plastic wrap from ruining the frosting.)

Whipped Cream Cheese Frosting

1 1/2 cups heavy whipping cream
One 8-ounce pkg. reduced fat cream cheese, softened
1 1/4 cups Splenda
2 teaspoons vanilla extract

In a medium bowl beat the whipped cream until stiff peaks form. Set aside. In a large bowl beat the cream cheese until smooth and fluffy. Beat in Splenda and vanilla. Gently fold in whipped cream. (This makes a lot of frosting, but it's worth it! You may not use it all on the cake, but it's great on other things, too.)