Texas Sheet Cake

Not just Texans can appreciate the big, delicious flavor of these Bar Pan treats. With some reduced-fat ingredients, we've even lightened them up a bit for y'all. 


  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 cup water
  • 1/2 cup (1 stick) vegetable oil spread (70% fat)
  • 1/4 cup unsweetened cocoa powder
  • 2   eggs
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 5 tablespoons fat-free (skim) milk
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons vegetable oil spread (70% fat)
  • 3 cups powdered sugar
  • 1 teaspoon vanilla


  1. Preheat oven to 350°F. Spray Large Bar Pan with canola oil using Kitchen Spritzer. For cake, combine flour and sugar in Small Batter Bowl; set aside. In (3-qt) Saucepan, heat water, vegetable oil spread and cocoa powder over medium heat; bring to a boil, stirring occasionally. Using Silicone Sauce Whisk, stir in flour mixture. Add eggs, buttermilk, baking soda, vanilla and salt; mix well. Pour into pan. 

  2. Bake 22-25 minutes or until wooden pick inserted in center comes out clean. Remove from oven to Stackable Cooling Rack. Cool 10 minutes before frosting. 

  3. For frosting, place milk, cocoa powder and vegetable oil spread in Large Micro-Cooker®. Microwave on HIGH 45 seconds or until spread is melted; whisk until smooth. Add powdered sugar and vanilla; whisk until smooth. Spread over warm cake using Large Spreader. Cool completely. Cut into squares. Store in tightly covered container in refrigerator.


  • 24  servings of 1 square

Nutrients per serving:

Calories 210, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 20 mg, Carbohydrate 41 g, Protein 2 g, Sodium 160 mg, Fiber less than 1 g

U.S. Diabetic exchanges per serving:

1 starch, 2 fruit, 1 fat (3 carb, 1 fat) 

Cook's Tips:

In a pinch, sour milk can be substituted for buttermilk, Combine 1/2 cup milk and 1 1/2 teaspoons vinegar or lemon juice. Let stand 5 minutes or until slightly thickened before using. 

The cake needs to be warm for the frosting to be of correct spreading consistency. Cool cake just 10 minutes before topping it with the frosting.

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