Yellow Sheet Cake with Chocolate Frosting

Description
From Cooking Light (May 2005)
 * hour | 30 minutes prep
 * 18 servings

Cake

 * cooking spray
 * 1 tablespoon flour
 * ½ cup butter, melted
 * 1 (8 ounces) carton non-fat sour cream
 * 1½ cups sugar
 * 2 teaspoons vanilla extract
 * ½ cup egg substitute (or 2 eggs)
 * 2 cups flour
 * 1 teaspoon baking soda
 * ½ teaspoon salt
 * ¾ cup low-fat buttermilk

Frosting

 * ½ cup block-style fat-free cream cheese, softened
 * ¼ cup butter, softened
 * 1 teaspoon vanilla extract
 * ⅓ cup unsweetened cocoa
 * 1 – 2 tablespoon fat-free evaporated milk
 * ⅛ teaspoon salt
 * 3 cups powdered sugar, divided

Directions

 * 1) Preheat oven to 350°F.
 * 2) Coat bottom only of a 13 x 9-inch baking pan with cooking spray; line bottom of pan with wax paper.
 * 3) Coat wax paper with cooking spray; dust with 1 tablespoon flour.
 * 4) Set aside (if you plan to serve the cake straight from the pan instead of unmolding it, you can skip the wax paper step).

Cake

 * 1) Stir ½ cup butter and sour cream with a whisk until well blended.
 * 2) Add granulated sugar and 2 teaspoons vanilla; beat at medium speed 3 minutes or until well blended.
 * 3) Add egg substitute; beat 2 minutes or until well blended.
 * 4) Stir 2 cups flour, baking soda, and ½ teaspoon salt well with a whisk.
 * 5) Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
 * 6) Pour batter into prepared pan.
 * 7) Sharply tap pan once on counter to remove air bubbles.
 * 8) Bake for 30 minutes or until a wooden pick inserted in center comes out clean.
 * 9) Cool in pan 10 minutes on a wire rack; remove from pan.
 * 10) Carefully peel off wax paper; cool completely on wire rack.

Frosting

 * 1) Beat the cream cheese, ¼ cup butter, and 1 teaspoon vanilla at high speed until fluffy.
 * 2) Add cocoa, milk, and ⅛ teaspoon salt; beat at low speed until well blended.
 * 3) Gradually add 1½ cups powdered sugar; beat at low speed until creamy.
 * 4) Gradually add remaining 1½ cups powdered sugar.
 * 5) Place cake on a serving platter.
 * 6) Spread frosting over top and sides of cake.
 * 7) Store cake loosely covered in the refrigerator.