Red Veletet Cake Yes I Can Have It !!!

as alot of you probley know i have a cake issue. The issue is i love it. I never met a cupcake or cake that i have not liked i love frosting i been know to eat 6 cupcakes in one sitting. Okay not since band. But there it was in a dreem red veltet cake how do i take it and modfiet it for me. Make it low carb low fat low suger.

so this is what i came up with

Serves 4

For the crepes:

6 oz fat free cream cheese, softened

5 eggs

1/4 cup SF chocolate flavored syrup

2 Tbl SF cocoa powder

1/2 tsp red food coloring

1 tsp stevia or splenda

Combine ingredients in a blender and blend until smooth. Line 2 medium or 1 large cookie sheet with parchment paper (I used reynolds parchment on one side, foil on the other, parchment side up) and spray with nonstick spray. Pour the batter onto the paper and tilt the sheet until smooth and uniform, should be about 1/8 inch thick. Bake in preheated 350 degree (F) oven for 8 minutes or until firm. Remove from the oven, cool and cut into squares or circles for your "crepes."

For the cream:

4 oz cream cheese, softened

2 Tbl vanilla (or white chocolate) flavored SF syrup

1 cup heavy cream

Combine the cream cheese and syrup, blending/whipping until smooth. Whip the cream until peaks form. Fold 1/3 of the whipped cream into the cream cheese mixture. When fully combined, gently fold the cream cheese mixture to the rest of the whipped cream. Chill for 15 minutes.

To assemble:

Place one crepe on a serving plate and spread a thin layer of cream onto it. Gently press another crepe onto the cream, try to get it as flat as possible and make sure the cream is to the edge. Repeat for as many layers as you want. You may have to chill for a few minutes during the process to keep the layers from sliding around. When finished layering "frost" the top and sides with cream. Decorate with piped cream if desired. Don't overdo the cream like I did or it's just too rich. Chill for at least 4 hours, preferably overnight before serving.