Yellow Sheet Cake with Chocolate Frosting
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
2 large eggs
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 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
2 cups powdered sugar, divided
Preheat oven to 350°.
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.
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.
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.
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.
Yield: 18 servings (serving size: 1 piece)