TEXAS SHEET CAKE

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Not just Texans can appreciate the big, delicious flavor of these flavor of these Bar Pan treats. With some reduced-fat ingredients, we're even lightened them up a bit of y'all.

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  • 24

Ingredients

  • Cake
  • 2 *2 cups all-purpose flour
  • 2 *2 cups sugar
  • 1 *1 cup water
  • 1/2 *1/2 cup (1 stick) vegetable oil spread (70% fat)
  • 1/4 *1/4 cup unsweetened cocoa powder
  • 2 *2 eggs
  • 1/2 *1/2 cup buttermilk
  • 1 *1 teaspoon baking soda
  • 1 *1 teaspoon vanilla
  • 1/2 *1/2 teaspoon salt
  • Frosting
  • 5 *5 tablespoons fat-free (skim) milk
  • 1/4 *1/4 cup unsweetened cocoa powder
  • 1 *1 tablespoons vegetable oil spread (70% fat)
  • 3 *3 cups powdered sugar
  • 1 *1 teaspoon vanilla

Preparation

Step 1

1. Preheat oven to 350 degrees. Spray Stoneware Bar Pan with nonstick cooking spray. For cake, combine flour and sugar in Small Batter Bowl; set aside. In Medium (3 qt.) Saucepan, heat water, vegetable oil spread and cocoa powder over medium heat; bring to a boil, stirring occasionally. Using Nylon Spiral Whisk, stir in flour mixture. Add eggs, buttermilk, baking soda, vanilla and salt; mix well. Pour into pan.

2. Bake 22-25 minutes or until Cake Tester inserted in center comes out clean. Remove from oven to Nonstick Cooling Rack. Cool 10 minutes before frosting.

3. For frosting, place milk, cocoa powder and vegetable oil spread in Large Mico-Cooker. Microwave on HIGH 45 seconds or until spread is melted; whisk until smooth. Add powdered sugar and vanilla; whisk until smooth. Spread over warm cake using Large Spreader. Cool completely. Cut into squares. Store in tightly covered container in refrigerator.

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