SUGAR FREE TEXAS SHEET CAKE
With a presence as large as its namesake state, this humble, easy-to-prepare cake is sugar free! This recipe uses butter and low-fat buttermilk in quantities that give it the right indulgently moist texture and rich flavor, while keeping the serving low calorie. Doesn’t that just make you smile when you’re thinking about a big yummy cake? I know it makes me beyond happy because then that means the small sliver of a piece you were planning on eating can actually be a normal sized piece of cake because it’s a lot less calorie than a regular sugary piece.
This classic Texas Sheet Cake recipe features a homemade chocolate cake layer topped with chocolate frosting and chopped toasted pecans. But the real kicker is that it is also using Xylitol and Erythritol from Lite and Sweet as the sugar replacement. And to make things better, I can promise you that you will still get a big mouthful of the chocolaty goodness that you love with this cake!
Because this recipe is so easy to make and is made in such large amounts, it’s the perfect party dessert. Its large rectangle shape made it an easy decision for me to choose to bake for big family gatherings. It serves a ton of people without being a hassle to make. Plus, you’ll be mom of the year bringing in a gigantic chocolate cake.
2 teaspoons all-purpose flour
2 cups all-purpose flour (about 9 ounces)
2 cups granulated Lite&Sweet
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup butter
1/2 cup unsweetened cocoa, divided
1/2 cup low-fat buttermilk
1 tablespoon vanilla extract, divided
2 large eggs
6 tablespoons butter
1/3 cup fat-free milk
3 cups powdered Lite&Sweet
1/4 cup chopped pistachios, toasted
Preheat oven to 375°.
Coat a 13 x 9-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.
Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Add to flour mixture. Beat at medium speed with an electric mixer until well blended. Add buttermilk, 1-teaspoon vanilla, and eggs; beat well. Pour batter into the prepared pan. Bake at 375° for 25 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
Combine 6 tablespoons butter, fat-free milk, and remaining ¼ cup cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered Lite&Sweet and remaining 2 teaspoons vanilla. Spread over hot cake. Sprinkle cake with pistachios. Cool completely on wire rack.
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