Yellow Sheet Cake With Chocolate Frosting

DIRECTIONS

• Preheat oven to 350°.
• Coat bottom only of a 13 x 9-inch baking pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour. Set aside. (If you plan to serve the cake straight from the pan instead of unmolding it, you can skip the wax paper step.).
• Cake: Stir 1/2 cup butter and sour cream with a whisk until well blended.
• Add granulated sugar and 2 teaspoons vanilla; beat at medium speed 3 minutes or until well blended.
• Add egg substitute; beat 2 minutes or until well blended.
• Stir 2 cups flour, baking soda, and 1/2 teaspoon salt well with a whisk.
• Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
• Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles.
• Bake for 30 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes on a wire rack; remove from pan.
• Carefully peel off wax paper; cool completely on wire rack.
• Frosting: Beat the cream cheese, 1/4 cup butter, and 1 teaspoon vanilla at high speed until fluffy.
• Add cocoa, milk, and 1/8 teaspoon salt; beat at low speed until well blended.
• Gradually add 1 1/2 cups powdered sugar; beat at low speed until creamy.
• Gradually add remaining 1 1/2 cups powdered sugar.
• Place cake on a serving platter. Spread frosting over top and sides of cake.
• Store cake loosely covered in the refrigerator.