Granny’s Texas Sheet Cake

Image and Recipe Copyright © 2003-2010 Jennifer Iserloh

My roommate in college, Christina, used to beg me to make Texas Sheet Cake. Granny used to make it for us on the Fourth of July but my healthier version is delish year-round!

Makes 36 squares

Ingredients

1 cup water
1/2 pound (2 sticks or 1/2 cup) trans-fat free margarine
1/4 cup unsweetened cocoa
non-stick cooking spray
1/2 cup low-fat, 1% buttermilk
2 eggs
1 teaspoon vanilla
1 tablespoon white vinegar
1 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
1 cup cake flour
1 cup soft whole wheat flour

Ingredients for Icing

1/2 cup of nuts
4 tablespoons trans-fat free margarine
3 tablespoons non-fat, skim milk
2 tablespoons unsweetened cocoa
1 tablespoon vanilla
1/2 pound confectioner’s sugar (about 2 1/4 cups, if you don’t have a scale)

Directions

Place water, margarine, and cocoa in a small saucepan and bring to a boil. Turn the heat off and allow mixture to cool about 15 minutes. Coat a 15″ x 10″ x 1″ high jelly roll pan with cooking spray. Preheat oven to 375° F. In a separate bowl, beat eggs, buttermilk, vanilla, vinegar, baking soda, and salt. Mix in cooled cocoa mixture.

In another large bowl, add sugar and flour and whisk until well combined. Sprinkle the flour mixture, a little at a time into the bowl with the liquid cocoa. Stir until just combined. Pour into the Jelly roll pan and bake 15-20 minutes until a toothpick comes out clean when inserted.

Prepare the icing. In a medium saucepan, combine all ingredients except the sugar, vanilla and nuts. Bring to a boil and cool slightly. Stir in sugar, vanilla and nuts then pour over warm cake when it comes out of the oven.

Download Recipe

Make It A Meal

Serve with Baked Eggplant Parmesan, Salmon Cakes or Zucchini Boats.

Wine Pairing

Ruby Red Port

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