Big Rich Texas Sheet Cake
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 203.3
- Total Fat: 10.1 g
- Cholesterol: 26.2 mg
- Sodium: 91.7 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 1.1 g
- Protein: 2.3 g
View full nutritional breakdown of Big Rich Texas Sheet Cake calories by ingredient
Introduction
From Diabetic Living Magazine From Diabetic Living MagazineNumber of Servings: 24
Ingredients
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1 tbsp Cocoa, dry powder, unsweetened
2 cup Organic All-Purpose White Flour
1/2 cup Sugar, Domino light all natural sugar & stevia blend
3/4 cup Granulated Sugar
1 tsp Baking Soda
1/4 tsp Salt
.5 cup Butter, unsalted
.5 cup Cocoa, dry powder, unsweetened
1/4 cup Organic Extra-Virgin Coconut Oil
2 large Egg, fresh, whole, raw
3/4 cup Buttermilk, lowfat
2 tsp Vanilla Extract
2 cup, unsifted Powdered Sugar
1/4 cup Fisher Chef's Naturals Pecan Chips (chopped pecans)
Tips
Do not substitute for the powder sugar because you wont get the right consistency.
Directions
Preheat oven to 350F. Lightly grease a 15x10-inch baking sheet. Dust with 1 Tablespoon Cocoa powder. In an extra large bowl, stir together flour, sugar, baking soda, and salt.
In a small saucepan combine 3/4 cup water, 1/4 cup butter, 1/4 cup of the cocoa powder, and oil. Cook and stir until smooth. Add to flour mixture. Beat with a mixer on medium until combined. Beat in eggs, 1/2 cup of the buttermilk, and 1 teaspoon vanilla. Spread into the prepared pan.
Bake 14 minutes or until center springs back when lightly touched and sides just start to pull away from sides of pan. Place on wire rack.
Meanwhile, for frosting, in a small saucepan, combine the remaining 1/4 cup butter, 1/4 cup cocoa powder, and buttermilk. Cook and stir over medium heat until melted and smooth. Remove from heat. Gradually stir in powder sugar and remaining 1 teaspoon vanilla. Spread frosting over warm cake. Sprinkle with pecans. Cool completely before serving. To store, place in airtight container in refrigerator for up to 3 days.
Serving Size: 24 servings
Number of Servings: 24
Recipe submitted by SparkPeople user BONMARCHE.
In a small saucepan combine 3/4 cup water, 1/4 cup butter, 1/4 cup of the cocoa powder, and oil. Cook and stir until smooth. Add to flour mixture. Beat with a mixer on medium until combined. Beat in eggs, 1/2 cup of the buttermilk, and 1 teaspoon vanilla. Spread into the prepared pan.
Bake 14 minutes or until center springs back when lightly touched and sides just start to pull away from sides of pan. Place on wire rack.
Meanwhile, for frosting, in a small saucepan, combine the remaining 1/4 cup butter, 1/4 cup cocoa powder, and buttermilk. Cook and stir over medium heat until melted and smooth. Remove from heat. Gradually stir in powder sugar and remaining 1 teaspoon vanilla. Spread frosting over warm cake. Sprinkle with pecans. Cool completely before serving. To store, place in airtight container in refrigerator for up to 3 days.
Serving Size: 24 servings
Number of Servings: 24
Recipe submitted by SparkPeople user BONMARCHE.
