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Yellow Sheet Cake with Chocolate Frosting

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Description Edit

From Cooking Light (May 2005)

  • hour | 30 minutes prep
  • 18 servings

Ingredients Edit

Cake Edit

Frosting Edit

Directions Edit

  1. Preheat oven to 350°F.
  2. Coat bottom only of a 13 x 9-inch baking pan with cooking spray; line bottom of pan with wax paper.
  3. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
  4. Set aside (if you plan to serve the cake straight from the pan instead of unmolding it, you can skip the wax paper step).

Cake Edit

  1. Stir ½ cup butter and sour cream with a whisk until well blended.
  2. Add granulated sugar and 2 teaspoons vanilla; beat at medium speed 3 minutes or until well blended.
  3. Add egg substitute; beat 2 minutes or until well blended.
  4. Stir 2 cups flour, baking soda, and ½ teaspoon salt well with a whisk.
  5. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
  6. Pour batter into prepared pan.
  7. Sharply tap pan once on counter to remove air bubbles.
  8. Bake for 30 minutes or until a wooden pick inserted in center comes out clean.
  9. Cool in pan 10 minutes on a wire rack; remove from pan.
  10. Carefully peel off wax paper; cool completely on wire rack.

Frosting Edit

  1. Beat the cream cheese, ¼ cup butter, and 1 teaspoon vanilla at high speed until fluffy.
  2. Add cocoa, milk, and ⅛ teaspoon salt; beat at low speed until well blended.
  3. Gradually add 1½ cups powdered sugar; beat at low speed until creamy.
  4. Gradually add remaining 1½ cups powdered sugar.
  5. Place cake on a serving platter.
  6. Spread frosting over top and sides of cake.
  7. Store cake loosely covered in the refrigerator.

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