Everything’s bigger in Texas…including this sheet cake

A few months ago, I got together with some friends for a sunday night dinner.  Sunday night dinners are just a great way to end the weekend and get ready for the week ahead. This Sunday dinner was extra special because Alyson from SimplyNutricising was in town, and we were celebrating the last Sunday dinner in St. Louis for one friend. This definitely  called for a delicious dessert and Texas Sheet Cake with some berries sounded like just the thing!

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Texas sheet cake is so easy to make and is SO good. Be careful it can be hard to stop at one bite!

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Texas Sheet Cake

12 Servings

Cake:

1 1/2 cup whole wheat flour

1 tsp baking powder

1/3 cup unsweetened cocoa powder

3/4 cup nonfat greek yogurt

1/2 cup unsweetened applesauce

2 tablespoons flaxseed

1 1/4 cup splenda

Frosting:

1/2 cup butter

1/3 cup unsweetened cocoa powder

6 tablespoons fat free milk

1 teaspoon vanilla extract

2 cups powdered sugar

1 cup slivered almonds

For the Cake:

1. Preheat oven to 350 degrees.

2.  Mix together the flaxseed, nonfat greek yogurt, applesauce, and vanilla extract. Stir in sugar, whole wheat flour, and baking soda. If the batter is dry add some water.

3. Pour into a sheet pan or a shallow cake pan.

4. Bake for 20 minutes or until a toothpick comes out clean.

5. While the cake is baking, melt the butter and  mix with the powdered sugar, cocoa powder, fat free milk and vanilla.

6. Mix in the almonds and pour onto the cake while the cake is hot.

7. Once cooled, enjoy!

Per Serving:

343 calories, 12.8 g fat, 57.9g carbohydrate, and 4.9g protein

Printable recipe here:Texas Sheet Cake

What is your favorite dessert??

Xoxo,

Katie

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