- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 203.5
- Total Fat: 5.1 g
- Cholesterol: 10.0 mg
- Sodium: 364.8 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 1.4 g
- Protein: 2.8 g
Lightened Up Texas Sheet CakeSubmitted by: KCHRISTY6
IntroductionTexas sheet cake adapted from Kraft recipies to be a little healthier. You can top with toasted pecans as the original recipe states, but I left them off due to family preference. Texas sheet cake adapted from Kraft recipies to be a little healthier. You can top with toasted pecans as the original recipe states, but I left them off due to family preference.
8 oz Baker's Semi-sweet Baking chocolate squares
1 box Pillsbury Moist Supreme Reduced Sugar Devils Food Cake Mix (replaces 1 box original cake mix)
1 (3.9oz) package Jello Sugar Free Fat Free Instant Chocolate Fudge Pudding Mix (replaces original pudding mix)
1 cup Egg Beaters (replaces 4 eggs)
1 cup Kemps Fat Free Sour Cream (replaces full-fat sour cream)
1/2 cup Mott's No Sugar Added Applesauce (replaces 1/2 cup oil)
1/2 cup Water
8 oz Cool Whip Fat Free (replaces 8 oz regular Cool Whip)
Spray a 15x10x1 inch baking pan with nonstick spray and set aside.
Melt 2 chocolate squares as directed on package.
Beat cake mix, dry pudding mix, Egg Beaters, sour cream, applesauce, and water with mixer until well blended.
Add melted chocolate; mix well.
Pour into prepared baking pan.
Bake 20to 22 min. or until toothpick inserted in center comes out clean.
Allow to cool for about 10 min.
While cake is cooling, place remaining chocolate squares and Cool Whip in a large bowl and microwave on high for 1 minute.
Stir and microwave another 30 seconds to 1 minute or until chocolate is completely melted and mixture is well blended.
Allow to cool for 15 minutes and then spread over cake.
Refrigerate until serving and also place "leftovers" in refrigerator.
Number of Servings: 20
Recipe submitted by SparkPeople user KCHRISTY6.