Texas Sheet Cake - Lighter Version

READY IN: 30mins
Recipe by JeanT

This is a really good recipe that no one would guess is lighter in calories than the original. I found it in Cooking Light magazine.

Top Review by Sydney Mike

Outstanding cake, this! I made it in a 13"x9" baking dish & pretty much followed the recipe! Definitely satisfying for my chocoholic side & also for my sweet tooth, even though I happily shared it with my son & DIL & another chocoholic friend of ours! A wonderful keeper of a recipe! Thanks for sharing it! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. To prepare cake, coat a sheet pan with cooking spray and dust with the 2 teaspoons flour.
  3. Combine 2 cups flour, granulated sugar, baking soda, cinnamon, and salt in a large bowl. Stir well with a whisk.
  4. Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan. Bring to a boil, stirring frequently. Remove from heat, pour into flour mixture. Beat with a mixer at medium speed until well blended. Add buttermilk, 1 teaspoon vanilla extract, and eggs. Beat well.
  5. *If you do not have buttermilk, you can substitute nonfat milk and mayonnaise. In a half cup measuring cup, fill halfway with milk and then spoon in mayonnaise until full.
  6. Pour batter into prepared pan and bake at 375 degrees for 17 minutes or until a wooden toothpick inserted in center comes out clean. Place on a wire rack.
  7. To prepare icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan. Bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla extract. Spread over hot cake. Cool completely on wire rack.
  8. You can also make this cake in a 13x9 baking pan. Bake at 375 degrees for 22 minutes.

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