Texas Sheet Cake Lighter Version Recipe

Name: Texas Sheet Cake Lighter Version
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: Cooking spray (for greasing); 2 cups + 2 teaspoons all-purpose flour; 1 ¾ cups granulated sugar; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; ½ teaspoon salt; 1 cup water; 1 ¾ sticks (14 tablespoons) unsalted butter; ½ cup unsweetened cocoa powder; 1 cup buttermilk; 3 teaspoons vanilla extract; 2 large eggs; ½ cup nonfat milk (if substituting for buttermilk); 2 cups powdered sugar; ½ cup chopped pecans; ½ cup mayonnaise (low-fat, if substituting for buttermilk); ¼ cup milk (low-fat is ok)

Indulge in the decadent delight of Texas Sheet Cake without the guilt! This lighter version, inspired by Cooking Light magazine, is surprisingly low in calories but bursting with rich chocolate flavor. Easy to make and perfect for any occasion, this recipe features a moist, tender cake topped with a luscious, creamy icing. Get ready to impress your friends and family with this healthier take on a classic dessert!

Prep Time 20 mins

Cook Time 30 mins

Calories 292.5 kcal

Protein 5g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Texas Sheet Cake Lighter Version

Cooking spray (for greasing)
2 cups + 2 teaspoons all-purpose flour
1 ¾ cups granulated sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup water
1 ¾ sticks (14 tablespoons) unsalted butter
½ cup unsweetened cocoa powder
1 cup buttermilk
3 teaspoons vanilla extract
2 large eggs
½ cup nonfat milk (if substituting for buttermilk)
2 cups powdered sugar
½ cup chopped pecans
½ cup mayonnaise (low-fat, if substituting for buttermilk)
¼ cup milk (low-fat is ok)

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How to Make Texas Sheet Cake Lighter Version

Preheat oven to 375°F (190°C).
Grease a 15x10x1 inch baking sheet with cooking spray and dust with 2 teaspoons of flour.
In a large bowl, whisk together 2 cups all-purpose flour, 1 ¾ cups granulated sugar, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
In a small saucepan, combine 1 cup water, ½ cup (1 stick) unsalted butter, and ¼ cup unsweetened cocoa powder.
Bring to a boil over medium heat, stirring constantly until butter and cocoa are melted and combined.
Remove from heat and pour the hot mixture into the dry ingredients.
Beat with an electric mixer on medium speed until well blended.
Add 1 cup buttermilk (or substitute: ½ cup nonfat milk + ½ cup mayonnaise), 1 teaspoon vanilla extract, and 2 large eggs.
Beat until smooth.
Pour batter into the prepared baking sheet and bake for 17-18 minutes, or until a wooden toothpick inserted into the center comes out clean.
Place the baked cake on a wire rack to cool.
While the cake is cooling, prepare the icing:
In a medium saucepan, combine 6 tablespoons (¾ stick) unsalted butter, ¼ cup milk, and ¼ cup unsweetened cocoa powder.
Bring to a boil over medium heat, stirring constantly.
Remove from heat and gradually whisk in 2 cups powdered sugar, ½ cup chopped pecans, and 2 teaspoons vanilla extract until smooth.
Pour the icing over the hot cake and spread evenly.
Let the cake cool completely on the wire rack before serving.