Texas Chocolate Sheet Cake

  • Active Time 40m
  • Total Time 1h 10m

16 servings

This serve-from-the-pan cake is a winner at pot-luck suppers, classroom celebrations and picnics.


  • For the Cake:
  • 1/2 cup walnuts
  • 2 cups granulated sugar
  • 1 cup fruit puree fat replacement (see Ingredient Note)
  • 1/2 cup unsweetened cocoa powder (not Dutch-process)
  • 1/2 cup strong brewed coffee
  • 6 tablespoons canola oil
  • 1/3 cup semisweet chocolate chips
  • 2 2/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 large egg white
  • 2 teaspoons vanilla extract
  • 1/2 cup nonfat plain yogurt
  • For the Frosting:
  • 2 cups confectioners' sugar
  • 1/3 cup unsweetened cocoa powder (not Dutch-process)
  • 1/4 cup low-fat milk
  • 1/4 teaspoon baking soda
  • 2 ounces reduced-fat (not nonfat) cream cheese


Preheat oven to 350 degrees F.

Coat a 10 x 14-inch sheet-cake pan with nonstick spray.

For the Cake: Toast walnuts in a shallow pan in the oven for 5 minutes. Let cool; chop.

Mix sugar, fruit puree fat replacement, cocoa, coffee and oil in a heavy medium saucepan. Bring to a simmer over low heat, whisking constantly. Remove from heat. Add chocolate chips and stir until melted. Transfer to a bowl and let cool for 10 minutes.

Meanwhile, whisk flour, baking soda and salt in another bowl.

Whisk egg, egg white and vanilla into the chocolate mixture. Add half of the flour mixture and stir just until combined. Stir in yogurt. Add remaining flour mixture and toasted nuts, stirring just until combined.

Scrape batter into prepared pan. Bake until a cake tester comes out clean, 25 to 35 minutes. Let cool in the pan on a wire rack.

For the Frosting: Mix confectioners' sugar, cocoa, milk and baking soda in a medium saucepan. Whisk constantly over low heat until steaming. Transfer to a bowl and cool to room temperature. Add cream cheese and beat with an electric mixer on medium speed until spreadable, about 5 minutes.

Spread frosting over the top of the cake. Cut into squares.

Ingredient Note: Fruit puree fat replacement like Sunsweet Lighter Bake can be found in jars in the oil or baking-supply section of your market.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7202

nutrition information per serving

388 calories; 10g total fat; 2g total saturated fat; 16mg cholesterol; 279mg sodium; 72g carbohydrates; 3g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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