Yellow Sheet Cake With Chocolate Frosting |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 18 |
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From Cooking Light (May 2005) Ingredients:
cooking spray |
1 tablespoon flour |
1/2 cup butter, melted |
1 (8 ounce) carton nonfat sour cream |
1 1/2 cups sugar |
2 teaspoons vanilla extract |
1/2 cup egg substitute (or 2 eggs) |
2 cups flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup low-fat buttermilk |
1/2 cup block-style fat free cream cheese, softened |
1/4 cup butter, softened |
1 teaspoon vanilla extract |
1/3 cup unsweetened cocoa |
1 -2 tablespoon fat-free evaporated milk |
1/8 teaspoon salt |
3 cups powdered sugar, divided |
Directions:
1. Preheat oven to 350°.
2. Coat bottom only of a 13 x 9-inch baking pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour. Set aside. (If you plan to serve the cake straight from the pan instead of unmolding it, you can skip the wax paper step.).
3. Cake: Stir 1/2 cup butter and sour cream with a whisk until well blended.
4. Add granulated sugar and 2 teaspoons vanilla; beat at medium speed 3 minutes or until well blended.
5. Add egg substitute; beat 2 minutes or until well blended.
6. Stir 2 cups flour, baking soda, and 1/2 teaspoon salt well with a whisk.
7. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
8. Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles.
9. Bake for 30 minutes or until a wooden pick inserted in center comes out clean.
10. Cool in pan 10 minutes on a wire rack; remove from pan.
11. Carefully peel off wax paper; cool completely on wire rack.
12. Frosting: Beat the cream cheese, 1/4 cup butter, and 1 teaspoon vanilla at high speed until fluffy.
13. Add cocoa, milk, and 1/8 teaspoon salt; beat at low speed until well blended.
14. Gradually add 1 1/2 cups powdered sugar; beat at low speed until creamy.
15. Gradually add remaining 1 1/2 cups powdered sugar.
16. Place cake on a serving platter. Spread frosting over top and sides of cake.
17. Store cake loosely covered in the refrigerator.
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