Makeover Chocolate Texas Sheet Cake |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 20 |
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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. Ingredients:
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 |
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.
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