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!
It’s also the idea 100 calorie dessert for the certified chocoholic in your family. Just portion them out before storing.
Makes 36 squares
1 cup water
1/2 pound (2 sticks or 1 cup) unsalted butter (preferably grassfed)
1/4 cup unsweetened cocoa
non-stick cooking spray
1/2 cup low-fat, 1% buttermilk
1 tablespoon white vinegar
1 teaspoon vanilla
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
4 tablespoons unsalted butter
3 tablespoons non-fat, skim milk
2 tablespoons unsweetened cocoa
1/2 pound confectioner’s sugar (about 2 1/4 cups, if you don’t have a scale)
1/2 cup of nuts
1 tablespoon vanilla
Place water, butter, and cocoa in a small saucepan and bring to a boil. Turn the heat off and allow mixture to cool about 15 minutes. Transfer it to a large bowl.
Coat a 15″ x 10″ x 1″ jelly roll pan with cooking spray. Preheat oven to 375° F. In a separate bowl, beat buttermilk, eggs, vinegar, vanilla, baking soda, and salt. Mix it in cooled cocoa mixture with an electric mixer on low speed.
In another large bowl, add sugar and both types of 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 to 20 minutes until a toothpick comes out clean when inserted.
Prepare the icing. In a medium saucepan, add the butter, milk, and cocoa. Bring to a boil, whisking continuously until the mixture it smooth. Turn off the heat and whisk in the powdered sugar, nuts, and vanilla then pour over warm cake when it comes out of the oven. Cool 10 minutes before slicing and serving.
Make It A Meal
Ruby Red Port