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Texas Sheet Cake

20 servings

CAKE

• 1 cup margarine
• 1 cup water
• 4 rounded tablespoons cocoa
• 2 cups flour
• 2 cups sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla>

ICING

• 1/2 cup margarine
• 4 tablespoons cocoa
• 6 tablespoons milk
• 1 pound powdered sugar
• 1 tablespoon vanilla
• 1 cup nuts, chopped

Preheat the oven to 350 degrees. Grease a jelly-roll pan. Bring the margarine, water and cocoa to a boil in a saucepan. Combine the flour, sugar, salt and baking soda in a bowl, then add the dry ingredients to the boiled mixture and mix. Add the eggs; mix well. Add the sour cream and vanilla, and pour into the greased pan. Bake 20 minutes. Ice the cake while it is hot.

For icing: In a saucepan, bring margarine, cocoa and milk to a boil. Add sugar, vanilla and nuts. Beat well. Pour over cake while still warm.

Per serving: 403 calories, 20 g fat, 22 mg cholesterol, 289 mg sodium, 55 g carbohydrates, 4 g protein, 2 g fiber.

My lite version is still delicious, and with less than half the fat of the original, it is also a much healthier treat. It is just as easy to make and can be enjoyed more frequently with less guilt.

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