Light Chocolate Sheet Cake
1
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- Ready In:
- 50mins
- Serves:
- Units:
1
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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
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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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RECIPE MADE WITH LOVE BY
@Dancer
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This was nice and moist, but it was more like chocolate pudding - which wasn't exactly what I was looking for. The icing turned out more like a glaze, and was overly sweet for my taste as well. It was good because it wasn't overly rich, so although I'd give it 3 stars because the glaze was overpoweringly sweet, I'll give it 4 because the cake itself was nice and moist and baked great at 18 minutes. Next time I don't think I'll use the glaze but serve just as is.Reply
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