Makeover Chocolate Texas Sheet Cake
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.
SERVINGS
|
20
|
CATEGORY
|
Lower Fat
|
METHOD
|
Baked
|
PREP |
25 min. |
COOK
|
20 min.
|
TOTAL
|
45 min.
|
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 sugar blend
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, lightly 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 to 3 tablespoons fat-free milk
DIRECTIONS
In a large saucepan, bring the butter, water and cocoa just to a boil. Immediately remove from the heat. Combine the flours, sugar blend, baking soda and salt; stir into butter mixture. 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 cooking spray. Bake at 350° for 18-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a large bowl, beat butter and confectioners' sugar until light and fluffy. Add the cocoa, vanilla and enough milk to achieve desired consistency. Spread over cake. Yield: 20 servings. Editor's Note: This recipe was tested with Land O' Lakes light stick butter and Splenda sugar blend.