Chocolate sheet cake
10
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 16 • Difficulty: Easy
This moist chocolate cake is perfect on its own but is also ready for decorating. Wrap any leftover cake tightly in plastic wrap and at room temperature for 3 to 4 days.
Ingredients
Cooking spray
4 spray(s)
All-purpose flour
1¾ cup(s)
Packed light brown sugar
1¼ cup(s)
Unsweetened cocoa powder
¾ cup(s)
Sugar
½ cup(s), granulated
Baking powder
1½ tsp
Baking soda
1½ tsp
Table salt
¼ tsp
Fat free skim milk
1¼ cup(s)
Egg whites
3 large
Unsalted butter
2 Tbsp, melted
Vanilla extract
1½ tsp
Water
1 cup(s), boiling
Powdered sugar (confectioner's)
1 Tbsp
Instructions
1
Preheat oven to 350ºF. Coat a 9- X 13-inch baking pan with cooking spray.
2
In a large bowl, combine flour, brown sugar, cocoa powder, granulated sugar, baking powder, baking soda, and salt; mix well with a fork to combine.
3
In another large mixing bowl, combine milk, egg whites, melted butter, and vanilla. Using an electric mixer, mix on low speed until blended; gradually beat in boiling water.
4
Gradually add flour mixture to milk mixture and mix on low speed until blended. Pour batter into prepared pan and bake until a wooden toothpick inserted in center comes out clean, about 25 to 30 minutes. Cool cake in pan, on a wire rack.
5
Sift powdered sugar over cooled cake before cutting into 16 pieces.
6
Serving size: 1 piece
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