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Yellow Sheet Cake with Chocolate Frosting

Photo: Becky Luigart-Stayner
Yield 18 servings (serving size: 1 piece)
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.

Ingredients

  • Cake:
  • 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
  • Frosting:
  • 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

Nutrition Information

  • calories 291
  • caloriesfromfat 25 %
  • fat 8.1 g
  • satfat 4.1 g
  • monofat 3.3 g
  • polyfat 0.4 g
  • protein 4.3 g
  • carbohydrate 51.6 g
  • fiber 0.9 g
  • cholesterol 22 mg
  • iron 1 mg
  • sodium 285 mg
  • calcium 54 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.

  5. 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.