Makeover Chocolate Texas Sheet Cake

Submitted by Debaylady

"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: 33mins
• Ingredients: 16
• 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.