Yellow Sheet Cake with Chocolate Frosting
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Ingredients
Cake:
Cooking Spray
1 tablespoon all-purpose flour
½ cup melted butter
1 box low-fat sour cream (8 oz.)
1 ½ cups granulated sugar
2 teaspoons vanilla extract
1/2 cup egg substitute
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup low-fat buttermilk
Glaze:
½ cup (4 oz) softened cream cheese, no fat, in chunks
¼ cup softened butter
1 teaspoon vanilla extract
⅓ cup unsweetened cocoa
1-2 tablespoons condensed skimmed milk
⅛ a teaspoon of salt
3 cups powdered sugar, divided
To make
Here is a juicy, buttery dessert that will turn any event into a holiday. Our staff liked it and received top marks for its taste. Fresh edible flowers, such as mummies, easily and beautifully decorate the cake; most people clean the flowers before eating. If you're offering a pie at an informal meeting, serve it straight from the pan.
Preheat the oven to 350 degrees.To make the pie, brush the bottom of a 13-inch x 9-inch baking dish with cooking spray (do not grease the sides of the pan); cover the bottom of the pan with waxed paper. Brush waxed paper with cooking spray; sprinkle with 1 tablespoon flour. Set aside.Combine 1/2 cup butter and sour cream in a large bowl, stirring with a whisk until smooth. Add the granulated sugar and 2 teaspoons of vanilla. Beat with a mixer on medium speed for 3 minutes or until smooth. Add egg substitute; beat for 2 minutes or until smooth.Lightly pour 2 cups flour into dry measuring cups; smooth with a knife. Combine 2 cups flour, baking soda, and 1/2 teaspoon salt, mixing well with a whisk. Add the flour mixture and buttermilk alternately to the sugar mixture, starting and ending with the flour mixture; stir after each addition. Pour the batter into the prepared pan. Tap the baking tray sharply on the countertop once to remove any air bubbles. Bake at 350 ° C for 30 minutes or until a wooden stick inserted in the middle comes out clean. Cool in the pan for 10 minutes on a wire rack; remove from the pan. Carefully remove the wax paper; cool completely on a wire rack.To make the frosting, put the cream cheese, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer on high speed until fluffy. Add the cocoa, milk, and 1/8 teaspoon salt; beat on low speed until smooth. Gradually add 1 1/2 cups powdered sugar; beat on low speed until creamy. Gradually add the remaining 1 1/2 cups powdered sugar. Place the cake on a serving platter. Spread the icing on the top and sides of the cake. Keep the cake loosely covered in the refrigerator.
Preheat the oven to 350 degrees.To make the pie, brush the bottom of a 13-inch x 9-inch baking dish with cooking spray (do not grease the sides of the pan); cover the bottom of the pan with waxed paper. Brush waxed paper with cooking spray; sprinkle with 1 tablespoon flour. Set aside.Combine 1/2 cup butter and sour cream in a large bowl, stirring with a whisk until smooth. Add the granulated sugar and 2 teaspoons of vanilla. Beat with a mixer on medium speed for 3 minutes or until smooth. Add egg substitute; beat for 2 minutes or until smooth.Lightly pour 2 cups flour into dry measuring cups; smooth with a knife. Combine 2 cups flour, baking soda, and 1/2 teaspoon salt, mixing well with a whisk. Add the flour mixture and buttermilk alternately to the sugar mixture, starting and ending with the flour mixture; stir after each addition. Pour the batter into the prepared pan. Tap the baking tray sharply on the countertop once to remove any air bubbles. Bake at 350 ° C for 30 minutes or until a wooden stick inserted in the middle comes out clean. Cool in the pan for 10 minutes on a wire rack; remove from the pan. Carefully remove the wax paper; cool completely on a wire rack.To make the frosting, put the cream cheese, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer on high speed until fluffy. Add the cocoa, milk, and 1/8 teaspoon salt; beat on low speed until smooth. Gradually add 1 1/2 cups powdered sugar; beat on low speed until creamy. Gradually add the remaining 1 1/2 cups powdered sugar. Place the cake on a serving platter. Spread the icing on the top and sides of the cake. Keep the cake loosely covered in the refrigerator.
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Author:Admin
Published: 11/20/2023 8:13 PM
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