Yellow Sheet Cake with Chocolate Frosting

Yellow Sheet Cake With Chocolate Frosting From Cooking Light (May 2005) Cake cooking spray 1 tablespoon flour 1/2 cup butter, melted 1 (8 ounces) 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 Frosting 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

18 servings 1 hour 30 mins prep

Preheat oven to 350°. 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.). Cake: Stir 1/2 cup butter and sour cream with a whisk until well blended. Add granulated sugar and 2 teaspoons vanilla; beat at medium speed 3 minutes or until well blended. Add egg substitute; beat 2 minutes or until well blended. Stir 2 cups flour, baking soda, and 1/2 teaspoon salt well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack. Frosting: Beat the cream cheese, 1/4 cup butter, and 1 teaspoon vanilla at high speed until fluffy. Add cocoa, milk, and 1/8 teaspoon salt; beat at low speed until well blended. Gradually add 1 1/2 cups powdered sugar; beat at low speed until creamy. Gradually add remaining 1 1/2 cups powdered sugar. Place cake on a serving platter. Spread frosting over top and sides of cake. Store cake loosely covered in the refrigerator.