I love a good chocolate cake. And Texas sheet cake is probably one of the most requested recipes around our house for Sunday night dessert.
This lightened up Texas sheet cake gives you all of the flavor of the traditional cake, but without that feeling of heaviness you feel after eating a super high fat dessert. (Although I'll be honest, sometimes you just need to have your fat. But not all the time).
Bring on the chocolate! This is one cake you will love to enjoy with your family or bring to a large event. It makes plenty!
Lightened Up Texas Sheet Cake
- 1 cup unbleached all purpose flour
- 1 cup white whole wheat flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- ¾ cup hot water
- ½ cup nonfat plain greek yogurt
- ¼ cup unsweetened cocoa powder
- ½ cup low fat buttermilk
- 2 eggs
- 1 tsp vanilla
- 6 tbsp butter
- ⅓ cup reduced or fat free milk
- 3 cups powdered sugar
For the Cake:
For the Frosting:
- Preheat oven to 375 degree pan. Grease and flour a 15x9 inch jelly roll pan.
- In a mixing bowl, place the flours, sugar, baking soda, cinnamon and salt. Mix well. Add in the hot water,greek yogurt, 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.
- 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. (⅛ a cup at a time). Spread evenly over cooled cake. Sprinkle with chopped pecans if desired.
emma @ be mom strong
Perfect timing for me going to Texas tomorrow for Ironman Houston!!