Zutaten für Light Chocolate Sheet Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ teaspoon salt
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¾ cup water
- ¼ cup unsweetened cocoa powder
- 4 tablespoons (2 ounces) unsalted butter
- Low Fat Buttermilk
- 2 large eggs
- Vanilla Extract
- ½ cup nonfat milk
- 2 cups powdered sugar
- ½ cup chopped nuts (optional)
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Zubereitung von Light Chocolate Sheet Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 10x15 inch jelly roll pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, ¾ teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon ground cinnamon.
- In a medium saucepan, combine ¾ cup water, ¼ cup unsweetened cocoa powder, and 6 tablespoons (3 ounces) unsalted butter.
- Bring the mixture to a boil over medium heat, stirring constantly until the butter is melted and the cocoa is dissolved.
- Pour the hot cocoa mixture into the dry ingredients and stir until just combined. Do not overmix.
- Add 1 cup buttermilk, 2 large eggs, and 1 teaspoon vanilla extract. Mix until well blended.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the icing: In a small saucepan, combine ¼ cup unsweetened cocoa powder, 4 tablespoons (2 ounces) unsalted butter, and ½ cup nonfat milk.
- Bring the icing mixture to a simmer over medium heat, stirring constantly.
- Remove from heat and stir in 2 cups powdered sugar, 1 teaspoon vanilla extract, and ½ cup chopped nuts (optional).
- Once the cake is baked, let it cool slightly before spreading the icing evenly over the top.
- Let the icing set before cutting and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
304g
Fat
51g
Carbs
34g
