Makeover White Texas Sheet Cake

This recipe is from Taste of Home Light and Tasty Magazine. I love white texas sheet cake and am really happy that their test kitchen could make it lighter!

• Ready In: 30 mins
• Serves: 20

Ingredients

• 1⁄2 cup butter, cubed
• 1⁄2 cup water
• 2  cups flour
• 1 1⁄2 cups sugar
• 2  eggs, beaten
• 1⁄2 cup reduced-fat sour cream
• 1⁄2 cup unsweetened applesauce
• 1  teaspoon salt
• 1  teaspoon baking powder
• 1  teaspoon  almond extract
• 1⁄4 teaspoon baking soda

• Frosting

• 1⁄3 cup  reduced-fat butter
• 1⁄2 teaspoon  almond extract
• 3  cups powdered sugar
• 2  tablespoons skim milk
• 1⁄2 cup  sliced almonds, toasted

Directions

1. In a large saucepan, bring butter and water just to a boil. Immediately remove from heat; stir in flour, sugar, eggs, sour cream, applesauce, salt, baking powder, extract and baking soda until smooth.
2. Pour into a 15X10X1 inch baking pan coated with nonstick spray. Bake at 375 for 15-20 minutes or until golden brown and a toothpick comes out clean. Cool on a wire rack for 20 minutes.
3. For frosting, in a small mixing bowl, beat butter and extract until smooth. Gradually beat in powdered sugar. Add milk; beat until smooth. Spread over warm cake; sprinkle with almonds. Cool completely.