1 3/4 cup Sugar
    2 1/2 cups Cake Flour
    1 1/4 teaspoon Salt
    2 whole Eggs
    1 cup Buttermilk
    1 teaspoon Vanilla Extract
    1 teaspoon Baking Soda
    1 1/2 teaspoon Vinegar
    1 1/2 ounce, fluid Red Food Coloring
    1 1/2 teaspoon Cocoa Powder

Source: http://www.tastebook.com/recipes/3097249-Red-Velvet-Sheet-Cake

When it's too hot for your employees to work, it's time for an Ice Cream Social from Provence Catering!!!

Summer is the one season where I feel the weekly urge to have dessert. Seriously, I pass an ice cream shop and my hatred of animal by-products suddenly disappears and I’m all, Could I have a hard scoop of Peanut Butter Swirl on a waffle cone? But even ice cream can get tiresome at times, and therefore I seek healthier alternative desserts. You too? Then see the recipe below.

Berries & Cream A La Fancy

Ingredients

4 Waffle Bowls

1 Container of Silken tofu

4 heaping tablespoons of Psyllium husk

1/4 cup of agave or honey

1/2 lemon wedge

1 Scoop of vanilla protein powder

1 cup of mixed berries

1 sliced up kiwi

Directions

1. Take tofu, psyllium, protein powder, and honey in blender or a electric mixing bowl.

2. Squeeze in juice from lemon.

3. Blend or mix until it becomes thick.

4. Divide cream into bowls and top with berries and sliced kiwi.

If the cream is not sweet enough add additional honey. The cream should be the consistency of pudding. If it’s still too liquidy add another tablespoon of psyllium. Psyllium is an insoluble fiber and an excellent thickening agent!!

This dessert is healthy enough to also have at breakfast-just nix the waffle bowl;)

Ingredients

•     1 package white cake mix (regular size)
•     1 package (3 ounces) strawberry gelatin
•     1 cup water
•     1/2 cup canola oil
•     4 egg whites
•     1/2 cup mashed unsweetened strawberries
•     Whipped cream or frosting for your choice

Directions

    In a large bowl, combine the dry cake mix, gelatin powder, water and oil. Beat on low speed for 1 minute or until moistened; beat on medium for 4 minutes.
    In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form. Fold egg whites and mash strawberries into cake batter.
    Pour into three greased and floured 8-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
    Frost with whipped cream or frosting. If frosted with whipped cream, store in the refrigerator. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 slice) equals 222 calories, 10 g fat (2 g saturated fat), 0 cholesterol, 231 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.

Source: http://www.tasteofhome.com/recipes/strawberry-cake