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