Light Chocolate Sheet Cake

Name: Light Chocolate Sheet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8-10 serving(s)
Ingredients: 2 cups flour; 1 1/2 cups sugar; 1/4 teaspoon salt; 1 teaspoon baking soda; 1/4 teaspoon cinnamon (optional); 3/4 cup water; 1/4 cup cocoa; 6 tablespoons butter; 1/2 cup low-fat buttermilk; 2 eggs; 1 teaspoon vanilla extract; 1/4 cup cocoa; 4 tablespoons butter; 1/3 cup nonfat milk; 2 1/2 cups powdered sugar; 1 1/2 teaspoons vanilla extract; 1/4 cup nuts, toasted

(1)

Recipe by Dancer

READY IN: 50mins

SERVES: 8-10

UNITS: US

INGREDIENTS

Nutrition

2

cups flour
1 ¹⁄₂

cups sugar
¹⁄₄

teaspoon salt
1

teaspoon baking soda
¹⁄₄

teaspoon cinnamon (optional)
³⁄₄

cup water
¹⁄₄

cup cocoa
6

tablespoons butter
¹⁄₂

cup low-fat buttermilk
2

eggs
1

teaspoon vanilla extract
Icing
¹⁄₄

cup cocoa
4

tablespoons butter
¹⁄₃

cup nonfat milk
2 ¹⁄₂

cups powdered sugar
1 ¹⁄₂

teaspoons vanilla extract
¹⁄₄

cup nuts, toasted

DIRECTIONS

Preheat the oven to 375 degrees.
Spray a 10-by-15-inch jellyroll pan with nonstick spray, set aside.
In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon (optional).
In a small saucepan, place the 3/4 cup water, 1/4 cup cocoa and 6 tablespoons of the butter.
Over medium heat, bring to a boil, stirring often.
Pour the boiling cocoa mixture over the flour mixture and stir to combine.
Add the buttermilk, eggs and vanilla.
Blend well.
Pour into the prepared pan and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, make the icing: Combine the cocoa, butter and nonfat milk in a small saucepan.
When the cake is done, bring the ingredients to a boil, and then add the powdered sugar, vanilla and nuts.
Blend well.
Spread on the hot cake.

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