Texas Chocolate Sheet Cake
pstrongServes 18/strong/p
h3Ingredients/h3
pCake/p
ul
li3 oz unsweetened chocolate, chopped/li
li3/4 cup cake flour/li
li3/4 cup whole-wheat pastry flour/li
li1/4 cup unsweetened cocoa powder/li
li2 tsp baking powder/li
li1 1/2 tsp ground cinnamon/li
li1/2 tsp salt/li
li3 large eggs, separated/li
li3/4 cup granulated sugar, divided/li
li1/3 cup packed light brown sugar/li
li5 tbsp canola oil/li
li1 tsp vanilla extract/li
li1 cup low-fat milk/li
/ul
pAlmond Cream/p
ul
li1/3 cup heavy cream/li
li3 tbsp confectioners' sugar/li
li1/3 cup reduced-fat sour cream/li
li1/4 tsp almond extract/li
li1 tsp vanilla extract/li
li1/4 tsp ground cinnamon/li
/ul
h3Preparation/h3
pCake/p
ol
liPreheat oven to 350 degrees Fahrenheit./li
liMelt chocolate in the microwave on medium in 30-second bursts, stirring after each burst to ensure even melting, until completely melted. Set aside./li
liIn a medium bowl, whisk together cake flour, whole-wheat flour, cocoa, baking powder, cinnamon and salt. Set aside./li
liWith an electric mixer, beat egg whites on high speed until soft peaks form./li
liBeat in 1/4 cup granulated sugar in a slow, steady stream. Beat until stiff peaks form./li
liOn medium speed, beat the remaining 1/2 cup granulated sugar, brown sugar, and oil until combined./li
liBeat in egg yolks one at a time, then melted chocolate and vanilla, until combined./li
liAdd 1/2 cup milk to the egg-yolk mixture, beating on low speed. Then, add half the flour mixture. Beat in the remaining 1/2 cup milk, then the remaining flour mixture just until combined. /li
liFold in the whites with a spatula./li
liScrape the batter into a 9-by-13-inch greased glass baking dish, spreading evenly to the edges./li
liBake about 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached. Let cool./li
/ol
pAlmond Cream/p
ol
liIn a bowl, beat together cream and confectioners' sugar with an electric mixer on medium-high speed until the mixture resembles the consistency of sour cream./li
li Add sour cream, almond extract, vanilla, and cinnamon. Beat until combined./li
li Serve the almond cream with the cake./li
/ol
h3Nutrition Information/h3
ul
li196 Calories/li
li10g Fat/li
li44 mg Cholesterol/li
li151 mg Sodium/li
li86 mg Potassium/li
li25g Carbohydrate/li
li2g Fiber/li
li4g Protein/li
/ul
h3Exchanges/h3
ul
li1 1/2 Other Carbohydrates/li
li1 1/2 Fat /li
/ul
pciteSource: EatingWell/cite/p
p class="small-note"In the event that you find that this recipe is not appropriate for diabetics, please a href="http://www.informationaboutdiabetes.com/content/main/about-contact"contact us/a and we will review your suggestions./p
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