Texas Sheet Cake

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Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 165.5
  • Total Fat: 10.4 g
  • Cholesterol: 18.6 mg
  • Sodium: 145.6 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.4 g

View full nutritional breakdown of Texas Sheet Cake calories by ingredient


Introduction

Texas Sheet Cake gets a little healthier by substituting 1/2 the butter in the cake with "Purple Puree" and 1/2 the sugar with Splenda, and Fat Free Yogurt for the Sour Cream Texas Sheet Cake gets a little healthier by substituting 1/2 the butter in the cake with "Purple Puree" and 1/2 the sugar with Splenda, and Fat Free Yogurt for the Sour Cream
Number of Servings: 40

Ingredients

    1 stick butter
    1 cup water
    6 T cocoa
    1/2 cup Purple Puree *
    1 cup whole wheat flour
    1 cup flour
    1 cup sugar
    1 cup Splenda
    1 1/2 tsp salt
    1 tsp baking soda
    1/2 cup eggbeaters (or 2 eggs)
    1 cup fage 0%

    Icing:
    1 stick butter (melted)
    6 Tbsp skim milk
    4 Tbsp cocoa
    17 oz confectioners sugar
    1 tsp vanilla
    1 1/2 cups chopped pecans

    *Make purple puree by combining 3 cups packed spinach, 1 1/2 cups blueberries and 1/2 tsp lemon juice, plus just enough water to process in food processor or Vitamix. Freeze unused puree in 1/2 cup portions for future use.

Directions

Melt butter, water and cocoa till smooth. Stir in purple puree. Mix flours, sugar, splenda, salt and baking soda. Pour cocoa mix into flour mix and blend well. Add eggbeaters and fage and beat well. Bake in greased 17" x 12" x 1" jelly roll sheet cake pan for 20 minutes at 350.

Meanwhile, melt 1/2 cup butter with skim milk and 4 Tbsp cocoa. Add 1 tsp vnilla, 17oz powdered sugar, and 1 1/2 cups chopped pecans. Ice cake when just out of the oven.

Serving Size: 40

Number of Servings: 40

Recipe submitted by SparkPeople user PLAFUL.