Texas Sheet Cake Healthy Makeover Recipes

MAKEOVER WHITE TEXAS SHEET CAKE

Makeover White Texas Sheet Cake image

This recipe is from Taste of Home Light and Tasty Magazine. I love white texas sheet cake and am really happy that their test kitchen could make it lighter!

Provided by Chris from Kansas

Categories Dessert

Time 30m

Yield 20 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup butter, cubed
1/2 cup water
2 cups flour
1 1/2 cups sugar
2 eggs, beaten
1/2 cup reduced-fat sour cream
1/2 cup unsweetened applesauce
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon almond extract
1/4 teaspoon baking soda
1/3 cup reduced-fat butter
1/2 teaspoon almond extract
3 cups powdered sugar
2 tablespoons skim milk
1/2 cup sliced almonds, toasted

Steps:

In a large saucepan, bring butter and water just to a boil. Immediately remove from heat; stir in flour, sugar, eggs, sour cream, applesauce, salt, baking powder, extract and baking soda until smooth.
Pour into a 15X10X1 inch baking pan coated with nonstick spray. Bake at 375 for 15-20 minutes or until golden brown and a toothpick comes out clean. Cool on a wire rack for 20 minutes.
For frosting, in a small mixing bowl, beat butter and extract until smooth. Gradually beat in powdered sugar. Add milk; beat until smooth. Spread over warm cake; sprinkle with almonds. Cool completely.

Nutrition Facts : Calories 247.3, Fat 7.1, SaturatedFat 3.6, Cholesterol 35.7, Sodium 193.9, Carbohydrate 44.1, Fiber 0.7, Sugar 32.9, Protein 2.7

MAKEOVER WHITE TEXAS SHEET CAKE

Makeover White Texas Sheet Cake image

This tried and true recipe is absolutely delicious. Nearly 15 years ago, Joanie wrote, "With its creamy frosting and light almond flavor, no one can stop at just one piece!" That certainly is still accurate today. Another reader, Kaye Buckley, from Springfield, Massachusetts loves this recipe and was wondering if we could do a makeover on it. Without being able to see a noticeable difference in flavor, our team cut over 50% of the fat, and more than a third of the calories. Enjoy!

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 20 servings.

Number Of Ingredients 17

Ingredients

1/2 cup butter, cubed
1/2 cup water
2 cups all-purpose flour
1-1/2 cups sugar
2 eggs, beaten
1/2 cup reduced-fat sour cream
1/2 cup unsweetened applesauce
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon almond extract
1/4 teaspoon baking soda
FROSTING:
1/3 cup reduced-fat butter
1/2 teaspoon almond extract
3 cups confectioners' sugar
2 tablespoons fat-free milk
1/2 cup finely chopped walnuts, toasted

Steps:

In a large saucepan, bring butter and water just to a boil. Immediately remove from the heat; stir in the flour, sugar, eggs, sour cream, applesauce, salt, baking powder, extract and baking soda until smooth. , Pour into a 15x10x1-in. baking pan coated with cooking spray. Bake at 375° for 15-20 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack for 20 minutes. , For frosting, in a small bowl, beat butter and extract until smooth. Gradually beat in confectioners' sugar. Add milk; beat until smooth. Spread over warm cake; sprinkle with walnuts. Cool completely.

Nutrition Facts : Calories 266 calories, Fat 9g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 230mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.

MAKEOVER CHOCOLATE TEXAS SHEET CAKE

Makeover Chocolate Texas Sheet Cake image

From the magazine, "Taste of Home, Recipe Makeovers" Vol. 4, 2006. One of my most favorite cakes, but healthier for us. When doing a search, I could not find one here. Note: I like to spread the frosting on the cake while it is still a little warm. You should know that the test kitchen used Land O'Lakes light stick butter and Splenda blend.

Provided by Debaylady

Categories Dessert

Time 33m

Yield 20 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup butter, cubed
1 cup water
1/4 cup baking cocoa
1 cup all-purpose flour
1 cup cake flour
1 cup Splenda Sugar Blend for Baking
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightlly 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 vanilla extract
2 -3 tablespoons nonfat milk

Steps:

Sheet Cake:.
In a saucepan, bring the butter, water and cocoa to a boil. Remove from the heat.
Combine the flours, Splenda blend, baking soda and salt; stir into the butter mixture, blending well.
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 nonstick spray.
Bake at 350 degrees for 18-25 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
Frosting:.
In a large bowl, beat butter and confectioners' sugar.
Add cocoa, vanilla and enough milk to achieve desired consistency.
Spread over cake.

Nutrition Facts : Calories 220.4, Fat 6.2, SaturatedFat 3.7, Cholesterol 33.2, Sodium 173.6, Carbohydrate 40, Fiber 1.1, Sugar 22.9, Protein 2.5

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