Dessert

Low Fat sugar free Texas Sheet cake is for Dessert.

Low Fat sugar free Texas Sheet cake takes 10 minutes to prepare.

Low Fat sugar free Texas Sheet cake takes 45 minutes to cook.

Low Fat sugar free Texas Sheet cake makes 30 servings.

The ingredients for Low Fat sugar free Texas Sheet cake are:

*Splenda Sugar Blend for Baking, 96 tsp (remove)
*Flour, white, 2 cup (remove)
Cocoa, dry powder, unsweetened, 0.25 cup (remove)
Baking Soda, 1 tsp (remove)
Land O Lakes, Light Butter, Salted, 1 Tbsp, 2 serving (remove)
Yogurt Greek Plain, 1.25 serving (remove)
buttermilk for cooking and baking, 2 tbsp (remove)
Water, tap, 1 cup (8 fl oz) (remove)
western family egg substitute, 0.5 cup (remove)
Kroger Fat Free Sour Cream, 16 serving
Milk, nonfat, .33 cup (remove)
Cocoa, dry powder, unsweetened, .25 cup (remove)
Butter, salted, .5 cup (remove)
Powdered Sugar, 4 cup, unsifted

Here is how you make Low Fat sugar free Texas Sheet cake:

Preheat oven to 375 ?F. Grease and flour a 13x9x2-inch baking pan.(I use a bigger sheet pan, it is up to you!)Sift together the sugar, flour, cocoa, baking soda and cinnamon,salt and set aside.Stir together the remaining ingredients.Mix the wet ingredients with the dry ingredients, stirring until you have a smooth, rather thin batter.Pour into your prepared pan, and bake at 375?F for 20 to 25 minutes, or until a toothpick comes out clean.While the cake is baking, prepare the frosting.Mix the milk and cocoa in a heavy saucepan (stir, stir, stir). Add the butter and, over medium heat, stir until the butter melts. Remove from heat and gradually stir in the sugar and vanilla until smooth. Add the pecans.When the cake is just out of the oven, spread the frosting evenly on the hot cake.Number of Servings: 30Recipe submitted by SparkPeople user SPAZWRITER.

The nutritional information for Low Fat sugar free Texas Sheet cake is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 209.4

• Total Fat: 3.8 g
• Cholesterol: 10.0 mg
• Sodium: 99.8 mg
• Total Carbs: 38.4 g
• Dietary Fiber: 0.7 g
• Protein: 2.9 g