Recipe: Makeover Chocolate Texas Sheet Cake
Description: From the magazine, &quot;Taste of Home, Recipe Makeovers&quot;  Vol. 4, 2006.

One of my most favorite cakes, but healthier for us.  When doing a search, I could not find one here.  

Note:  I like to spread the frosting on the cake while it is still a little warm.
You should know that the test kitchen used Land O'Lakes light stick butter and Splenda blend.
Ingredients: [{"text": "1/2 cup butter, cubed"}, {"text": "1 cup water"}, {"text": "1/4 cup baking cocoa"}, {"text": "1 cup all-purpose flour"}, {"text": "1 cup cake flour"}, {"text": "1 cup Splenda Sugar Blend for Baking"}, {"text": "1 teaspoon baking soda"}, {"text": "1/2 teaspoon salt"}, {"text": "2 eggs, lightlly beaten"}, {"text": "1/2 cup reduced-fat sour cream"}, {"text": "1/2 cup unsweetened applesauce"}, {"text": "1/2 cup reduced-fat butter, softened"}, {"text": "3 cups confectioners' sugar"}, {"text": "1/4 cup baking cocoa"}, {"text": "1 teaspoon vanilla extract"}, {"text": "2 -3 tablespoons nonfat milk"}]
Instructions: Sheet Cake:.
In a saucepan, bring the butter, water and cocoa to a boil.  Remove from the heat.
Combine the flours, Splenda blend, baking soda and salt; stir into the butter mixture, blending well.
Combine the eggs, sour cream and applesauce; stir into butter mixture until blended.
Transfer to a 15-in x 10-in x 1-in baking pan coated with nonstick spray.
Bake at 350 degrees for 18-25 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
Frosting:.
In a large bowl, beat butter and confectioners' sugar.  
Add cocoa, vanilla and enough milk to achieve desired consistency.
Spread over cake.
