Texas Sheet Cake ( 3 points+)

This cake is perfect for the impatient person that I am! You can frost it as soon as it comes out of the oven. I love making this cake for birthday parties or large gatherings. I have tried lightening it in the past, but it did not turn out well. I have only slightly lightened it this time, but have cut smaller pieces. The taste is great!

serves 48 ( 3 points+)

2 c. sugar
2 c. flour
2 sticks butter
4 T. baking cocoa
1 c. water
1/2 c. low-fat buttermilk
1 tsp. vanilla
2 eggs
1 tsp. baking soda


Frosting:
6 T. light stick butter ( Land O’ Lakes)
1/4 c. skim milk
4 T. cocoa
1 tsp. vanilla
1 lb. powdered sugar

For cake, mix sugar and flour in a large bowl. In a saucepan, melt the butter, cocoa and water. Bring to a boil; remove from heat and pour over flour and sugar. Mix well. Add remaining ingredients. Pour into a jellyroll pan ( 15 x 10 x 1″) coated with cooking spray. Bake at 375 for 20 minutes.

Meanwhile, about 5 minutes before cake is done, melt butter, cocoa and milk in a saucepan. Remove from heat and add powdered sugar and vanilla. Mix well. Pour over warm cake and spread.



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