Chocolate Sheet Cake

PersonalPoints™ per serving

Total Time: 45 min

Prep: 15 min

Cook: 30 min

Serves: 16

Easy

So much tastier than a cake made from a boxed mix, this moist chocolate cake is perfect on its own and it is also ready for decorating. You can add icing, or plan to keep it light by topping each serving with fresh fruit like strawberries, raspberries or cherries if you’d like. A dollop of whipped topping would lend a nice touch too. Or, get adventurous and mix up the flavor and substitute mint or almond extract for the vanilla variety. Wrap any leftover cake tightly in plastic wrap and store leftover at room temperature for 3 to 4 days.

Ingredients:

4 sprays cooking spray
1¾ cup all-purpose flour
1¼ cup packed light brown sugar
¾ cup unsweetened cocoa powder, powder
½ cup sugar, granulated
1½ tsp baking powder
1½ tsp baking soda
¼ tsp table salt
1¼ cup fat-free skim milk
3 large egg whites
2 tbsp regular butter, melted
1½ tsp vanilla extract
1 cup boiling water
1 tbsp powdered sugar (confectioners)

Instructions

Preheat oven to 350ºF. Coat a 9- X 13-inch baking pan with cooking spray.
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.
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.
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 the pan, on a wire rack.
Sift powdered sugar over cooled cake before cutting it into 16 pieces.
Serving Size: Yields 1 piece per serving.

Notes

This cake tastes great plain but you can ice it and decorate it as desired.