Blonde Sheet Cake

Why this recipe?  There are close to 600 calories, 26 grams of fat, 95 carbs and 17 WW points+ in a single slice of chocolate sheet cake—yikes!  Unfortunately, I learned how bad conventional chocolate sheet cake is for you after happily eating a slice—and then I thought to myself, "why not make a tasty sheet cake that's healthy too?"

The Flip:
  • Removed 1/2 cup of cocoa—hence, "blonde!"
  • Added almond (or vanilla) extract for flavor
  • Removed 14 Tablespoons of butter (over 1 1/2 sticks of butter)
  • Removed  3/4 cups of oil
  • Added buttermilk for moisture
  • Replaced Frosting with a flavorful glaze
  • Used pre made cake mix instead of making the conventional cake recipe (with all the oil and butter)
  • Used egg whites instead of whole eggs
My thoughts:  You can really experiment with the flavor profile of this recipe by changing the extract you use.  For example, I have a Butter Pecan extract I purchased at an Amish bakery—I look forward to using it next time.  Also, including a small amount of fruit, like blueberries, might be really delicious!  The sky's the limit!

My Blonde Sheet Cake may be different from the original chocolate sheet cake, but it's a delicious alternative!!  Enjoy.

Servings: 12  Serving size: 1  Calories: 207  Fat: 4g  Carbs: 41g  Fiber: 0g  Protein: 2g  Sugar: 29g
Sodium: 246mg    Old Points:  5   WW Points +:  6

  • 1 box White Cake mix
  • 1 cup Reduced-fat Buttermilk
  • 3 Tbsp Butter, melted
  • 4 Egg Whites
  • 1/4 tsp almond or vanilla extract          

  1. In mixing bowl; add cake mix, buttermilk, egg whites, butter and extract. Beat on low with electric mixer  until thoroughly mixed.
  2. Pour batter into a 15 x 10 jelly roll pan sprayed with baking spray.
  3. Bake at 350 degrees for 15-17 minutes or until toothpick inserted in cake comes out clean.
  4. Cool on wire rack for one hour.

For Glaze:  In small mixing bowl; combine 2 cups powdered sugar, 3 Tbsp water and 1/2 tsp vanilla.  Stir. Sprinkle 1/4 cup chopped pecan halves over top of cake.  Using a spoon; drizzle glaze over top of cake.    



What do you think?