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Our Test Kitchen cut half of the fat from the recipe Kristi Wells of Raleigh, North Carolina originally sent. The result, however, is nothing short of delicious. In fact, our tasting panel couldn't get enough of the moist chocolate cake and rich icing.
This recipe is:
Healthy
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Nutritional Analysis: 1 piece equals 242 calories, 8 g fat (5 g saturated fat), 44 mg cholesterol, 208 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Makeover Chocolate Texas Sheet Cake in Light & Tasty October 2005, p11
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Reviewed on Jan. 10, 2012 by brookehally
Fantastic!!! It is super moist and delicious. I add about 1 tsp of cinnamon to the cake. It makes all the difference.
Reviewed on Mar. 16, 2011 by traceoufan
YUCK!!! It taste like a sponge. I even tried it twice.
Reviewed on Feb. 24, 2011 by Sonny2000
love the concept of this cake. (HolJen) if you try your ideas to bring down the fat content please let me know how it came out.
Reviewed on Feb. 20, 2011 by HolJen
Have to get the cholesterol down on this one..so how about egg beaters and " can't believe its not butter" all purpose, it is 50% less fat then butter..so what do youthink? Yes,no,maybe??
Reviewed on Nov. 15, 2008 by churchlady51
luved it
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