This recipe for Texas sheet cake might look a little different than most. That’s because I added a few “healthier” ingredients to make it look and taste great. Of course, you won’t be able to tell the difference. One bite and you’ll be sold!
TEXAS SHEET CAKE
1 cup all purpose flour
1 cup white whole wheat flour
2 cups granulated sugar
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
3/4 cup hot water
1/2 cup bean puree
1/4 cup unsweetened cocoa powder
1/2 cup low fat buttermilk
1 tsp vanilla
Preheat oven to 375 degree pan. Grease and flour a 9×13 inch baking pan.
In a mixing bowl, place the flours, sugar, baking soda, cinnamon and salt. Mix well. Add in the hot water, bean puree, cocoa, buttermilk, eggs and vanilla and continue beating mixture on medium speed until all ingredients are thoroughly mixed. Pour mixture into the 9×13 inch pan. Bake at 375 degrees for 20-25 minutes. Remove from oven and allow cake to cool completely before frosting.
Makes 20 slices.
TEXAS SHEET CAKE FROSTING
6 tbsp butter
1/3 cup reduced or fat free milk
3 cups powdered sugar
In a mixer, blend together milk, powdered sugar, and butter at medium-high speed until frosting becomes light and fluffy (approximately 1-2 minutes). You may need to add more powdered sugar if necesary. (1/8 a cup at a time). Spread evenly over cooled cake. Sprinkle with chopped pecans if desired.
Gluten Free Version: Substitute Pamela’s or other gluten free baking mix. (If using Pamelas, do not add the 1 tsp baking soda). You will also need to add 1 tsp xanthum gum if your mix does not include it. (Pamela’s should). The rest of the ingredients will remain the same.
Nutrition Facts: (Per slice) Calories: 298, Fat 10g, Carbohydrates 49g (nutrition facts may be different if using gluten free mix)
Texas Sheet Cake by Cooking Light
Tiny Texas Sheet Cake by Taste of Home
Texas Sheet Cake by the Pioneer Woman Cooks