Yellow Sheet Cake with Chocolate Frosting

By Bostoncook

Ingredients

• CAKE:
• 1 tablespoon all-purpose flour
• 1/2 cup butter, melted
• 1 carton fat-free sour cream (8-ounce)
• 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 lowfat buttermilk
• FROSTING:
• 1/2 cup fat-free cream cheese (4 ounces) softened
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa
• 1 tablespoon evaporated skim milk (1 to 2)
• 1/8 teaspoon salt
• 3 cups powdered sugar, divided

Details

Servings 18

Preparation

Step 1

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.

Made this for Grammie's birthday in a 7x11" pan. Really very good, particularly the cake, which was nice and moist. The frosting wasn't very chocolately, although it mixed up to a nice texture. Next time I'd add some chocolate extract.