Please do not hate me for sharing this recipe.
I am not a “sweets” person. I can have ice cream/cookies/dessert/chocolate sitting in my pantry for long periods of time before I ever go near it. However, I am a “salty snacks” kind of gal and I have to be careful of what I have nearby when the craving hits which is practically every evening between the hours of 8pm-10pm….hello Doritos!.
This all flys out the window when Fall hits. Once cooler temperatures arrive, my body goes into baking mode and I literally want to make every single baked item out there. This does not bode well for weight loss, does it? You may be wondering where the heck I am going with this post?
I have to be honest with myself. I like to bake in the Fall. I just do. BUT, I can make better choices as to what I bake. There are lots and lots of makeover recipes out there, and some of them are of my favorite baked items.
This is one of them.
I absolutely LOVE Texas Chocolate Sheet Cake. I mean, what’s not to love about chocolate and sheet and cake, right? BUT, I love it just a little too much and it’s LOADED with all kinds of bad calories. I found this recipe in one of my favorite cooking publications (Healthy Cooking magazine, for anyone wondering). I made it last week and it is to die for, as in, melt in your mouth goodness.
You might look at the calories and think- this isn’t that great for you……but you should see what the original calorie count is. The key to the holidays (for me) is moderation and sending leftovers home with friends and family. I want to be able to have a piece of my favorite cake but I shouldn’t eat the entire cake, kwim? So yep, I keep a little for us and then I divvy it up between loved ones.
They never complain.
Makeover Texas Chocolate Sheet Cake (source: Taste of Home website)
- 1/2 cup butter, cubed
- 1 cup water
- 1/4 cup baking cocoa
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 cup sugar blend
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 1/2 cup reduced-fat sour cream
- 1/2 cup unsweetened applesauce
- 1/2 cup reduced-fat butter, softened
- 3 cups confectioners’ sugar
- 1/4 cup baking cocoa
- 1 teaspoon Pure Vanilla Extract
- 2 to 3 tablespoons fat-free milk
- In a large saucepan, bring the butter, water and cocoa just to a boil. Immediately remove from the heat. Combine the flours, sugar blend, baking soda and salt; stir into butter mixture. Combine the eggs, sour cream and applesauce; stir into butter mixture until blended.
- Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 18-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- For frosting, in a large bowl, beat butter and confectioners’ sugar until light and fluffy. Add the cocoa, vanilla and enough milk to achieve desired consistency. Spread over cake. Yield: 20 servings.
Nutritional Analysis: 1 piece equals 242 calories, 8 g fat (5 g saturated fat), 44 mg cholesterol, 208 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.
If you want less calories, then cut the cake into smaller servings!
Are you drooling yet? Now have a piece for me and then go run a few miles : ).
Taste of the Sisterhood is sponsored by Attune Foods!