Yellow Sheet Cake with Chocolate Frosting

Description

From Cooking Light (May 2005)

• hour | 30 minutes prep
• 18 servings

Ingredients

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.