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Lite Texas Sheet Cake

Makes 20 servings

CAKE

• 2 cups all-purpose flour
• 11/2 cups sugar
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 3/4 cup water
• 1/4 cup cocoa
• 6 tablespoons butter
• 1/2 cup low-fat buttermilk
• 2 eggs
• 1 teaspoon vanilla extract

ICING

• 1/4 cup cocoa
• 1/4 cup (1/2 stick) butter
• 1/3 cup nonfat milk
• 21/2 cups powdered sugar
• 11/2 teaspoons vanilla extract
• 1/4 cup nuts, toasted

Preheat oven to 350 degrees. Spray a 10-by-15-inch jelly-roll pan with nonstick cooking spray and set aside.

In a large bowl, combine the flour, sugar, salt and baking soda.

Place the water, cocoa and butter in a small saucepan. Over medium heat, bring to a boil, stirring frequently. Pour the boiling cocoa mixture over the flour mixture and stir to combine. Add the buttermilk, eggs and vanilla, and mix well.

Pour into the prepared pan and bake for 18 to 20 minutes, or until a sharp knife inserted in the center comes out clean.

While the cake is baking, make the icing: Combine the cocoa, butter and nonfat milk in a small saucepan. When the cake is done, bring the ingredients to a boil, and then add the powdered sugar, vanilla and nuts. Mix well. Spread on the hot cake.

Damage per serving: 239 calories, 8 g fat, 35 mg cholesterol, 163 mg sodium, 42 g carbohydrates, 3 g protein, 1 g fiber.

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