Yellow Sheet Cake with Chocolate Frosting
- Cooking spray
- 1 tablespoon all-purpose flour
- 1/2 cup butter, melted
- 1 (8-ounce) carton fat-free sour cream
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup egg substitute
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup low-fat buttermilk
- 1/2 cup (4 ounces) block-style fat-free cream cheese, softened
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa
- 1 to 2 tablespoons evaporated fat-free milk
- 1/8 teaspoon salt
- 3 cups powdered sugar, divided
Preheat oven to 350°.
To prepare cake, coat bottom of a 13 x 9-inch baking pan with cooking spray (do not coat sides of pan); line bottom of pan with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour. Set aside.
Combine 1/2 cup butter and sour cream in a large bowl, stirring with a whisk until well blended. Add granulated sugar and 2 teaspoons vanilla. Beat with a mixer at medium speed 3 minutes or until well blended. Add egg substitute; beat 2 minutes or until well blended.
Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking soda, and 1/2 teaspoon salt, stirring 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 at 350° 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.
To prepare frosting, place the cream cheese, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer 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.
Here's a moist, buttery dessert that can make any occasion a celebration. It was a favorite with our staffers, receiving top scores for its taste. Fresh edible flowers, such as mums, make an easy, pretty decoration; most people remove the flowers before eating the cake. If you're offering the cake at an informal gathering, serve it right from the pan.
- Yield: 18 servings (serving size: 1 piece)
|Calories per serving:||291|
|Caloriesfromfat per serving:||25%|
|Fat per serving:||8.1g|
|Saturated fat per serving:||4.1g|
|Monounsaturated fat per serving:||3.3g|
|Polyunsaturated fat per serving:||0.4g|
|Protein per serving:||4.3g|
|Carbohydrate per serving:||51.6g|
|Fiber per serving:||0.9g|
|Cholesterol per serving:||22mg|
|Iron per serving:||1mg|
|Sodium per serving:||285mg|
|Calcium per serving:||54mg|
Good to Know
Better than the box, this creamy, moist yellow cake is great for any occasion. Serve with fat-free ice cream to complete the celebration.