Texas Sheet Cake



  • 2 cups flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1/2 cup applesauce
  • 1/4 cup unsweetened cocoa
  • 1/2 cup low-fat buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup egg substitute (or 2 eggs)


  • 6 tablespoons butter
  • 1/3 cup skim milk
  • 1/4 cup unsweetened cocoa
  • 3 cups powdered sugar
  • 1/4 cup chopped pecans
  • 2 teaspoons vanilla extract


Preheat oven to 375 degrees. Coat a 15 X 10-inch jelly roll pan with cooking spray. Combine 2 cups flour with next 4 ingredients (2 cups flour through salt) in a large bowl; stir well with a wisk.

Combine water, 1/2 cup applesauce, and 1/4 cup cocoa in a small saucepan; warm till hot, stirring frequently. Remove from heat; pour into flour mixture. Stir gently until well blended. Add buttermilk, 1 teaspoon vanilla extract, add egg substitute; mix well. Pour batter into prepared pan; bake at 375 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.

To prepare icing while cake is baking: combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat; gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla extract. Spread over hot cake. Cool completely on a wire rack.

NOTE: You can also make this cake in a 13 X 9-inch pan; bake at 375 degrees for 22-25 minutes.