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Low-Fat Texas Sheet Cake




Source of Recipe


Internet


List of Ingredients




2 C. flour
1 1/2 C sugar
1 tsp. baking soda
1/2 tsp. salt
1/3 C. canola oil
1/3 C. light corn syrup
1 C. water
1/4 C. unsweetened cocoa powder
1 egg and 2 egg whites
1 1/3 C. fat-free or light sour cream

Frosting:

1/4 C. canola margarine or butter
1/4 C. chocolate syrup
1/3 C. low-fat milk
1/4 C. unsweetened cocoa powder
1 box (16 oz) powdered sugar
1 1/2 tsp. vanilla extract


Recipe



Preheat oven to 350º. Lightly coat a 15 x 10 x 1 inch baking pan (a jelly roll pan) with cooking spray, then lightly flour pan. Set aside.

In a large mixing bowl, combine flour, sugar, baking soda, and salt. Set aside.

In a medium saucepan, stir together oil, corn syrup, water and 1/4 C. cocoa. Bring mixture just to a boil, stirring constantly; remove from heat. Add the cocoa mixture to the flour mixture. Beat with mixer on low speed until all the ingredients are well blended.

Add the egg, egg whites and sour cream. Beat on medium speed for exactly 1 minute.

Pour batter into prepared pan. Spread evenly with the back of a spoon. Bake for about 22-25 minutes or till a toothpick inserted near center comes out clean.

To make frosting, in a medium saucepan combine 1/4 C. margarine, chocolate syrup, milk and 1/4 C. cocoa. Bring the mixture to a boil; remove from heat. Add powdered sugar and vanilla to a mixing bowl.

Pour in the chocolate mixture from saucepan and beat on medium speed until frosting is smooth. Pour the warm frosting over the cake, spreading evenly. Let the cake cool in the pan on a wire rack.

Note: You'll get better volume in the batter if ingredients are at room temp. Don't let the eggs or sour cream set out for more than 1/2 hour, though. If you don't have a jelly roll pan, use two 9 inch square baking pans

Per serving:
calories-185
protein-2 gm
carbohydrate-36 gm
fat-4 gm
saturated fat-.5 gm
cholesterol-7 mg
sodium-105 mg
fiber-1 gm
Calories from fat-20%