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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
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

Printed from tasteofhome.com Nov 19, 2008

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Makeover Chocolate Texas Sheet Cake cont.

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. Editor's Note: This recipe was tested with Land O' Lakes
light stick butter and Splenda sugar blend.

Yield: 20 servings.