Makeover Chocolate Texas Sheet Cake

From the magazine, "Taste of Home, Recipe Makeovers" Vol. 4, 2006. One of my most favorite cakes, but healthier for us. When doing a search, I could not find one here. Note: I like to spread the frosting on the cake while it is still a little warm. You should know that the test kitchen used Land O'Lakes light stick butter and Splenda blend.

• Ready In: 33 mins
• Serves: 20

Ingredients

• Sheet Cake

• 1⁄2 cup butter, cubed
• 1  cup water
• 1⁄4 cup  baking cocoa
• 1  cup all-purpose flour
• 1  cup cake flour
• 1  cup Splenda Sugar Blend for Baking
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 2  eggs, lightlly beaten
• 1⁄2 cup reduced-fat sour cream
• 1⁄2 cup unsweetened applesauce

• Frosting

• 1⁄2 cup  reduced-fat butter, softened
• 3  cups confectioners' sugar
• 1⁄4 cup  baking cocoa
• 1  teaspoon vanilla extract
• 2 -3  tablespoons nonfat milk

Directions

1. Sheet Cake:.
2. In a saucepan, bring the butter, water and cocoa to a boil. Remove from the heat.
3. Combine the flours, Splenda blend, baking soda and salt; stir into the butter mixture, blending well.
4. Combine the eggs, sour cream and applesauce; stir into butter mixture until blended.
5. Transfer to a 15-in x 10-in x 1-in baking pan coated with nonstick spray.
6. Bake at 350 degrees for 18-25 minutes or until a toothpick inserted near the center comes out clean.
7. Cool on a wire rack.
8. Frosting:.
9. In a large bowl, beat butter and confectioners' sugar.
10. Add cocoa, vanilla and enough milk to achieve desired consistency.
11. Spread over cake.