Makeover Chocolate Texas 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 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Makeover Chocolate Texas Sheet Cake cont. 3 cups confectioners' sugar 1/4 cup baking cocoa 1 teaspoon vanilla extract 2 to 3 tablespoons fat-free milk 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

Makeover Chocolate Texas Sheet Cake 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. Editor's Note: This recipe was tested with Land O' Lakes light stick butter and Splenda sugar blend. Yield: 20 servings. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008