Yellow Sheet Cake with Chocolate Frosting

I don't know how "light" this cake is, but it's really, really good. I highly recommend it.

Cake:
Cooking spray
1 T all-purpose flour
1/2 cup butter, melted
1 (8 ounce) carton fat-free sour cream
1 1/2 cups granulated sugar
2 tsp vanilla
1/2 cup egg substitute
2 cups all-purpose flour (about 9 ounces)
1 tsp baking soda
1/2 tsp salt
3/4 cup low-fat buttermilk

Frosting:
1/2 cup (4 ounces) block style fat-free cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla extract
1/3 cup unsweetened cocoa
1 - 2 T evaporated fat-free milk
1/8 tsp salt
3 cups powdered sugar, divided

Preheat oven to 350.

To prepare cake coat bottom of 13x9-inch baking pan with cooking spray (do not coat sides); line bottom of pan with wax paper. Coat wax paper with cooking spray; dust with one T of flour. Set aside.

Combine 1/2 cup melted butter and sour cream in large bowl, stirring with a whisk until well-blended. Add granulated sugar and 2 tsp vanilla. Beat with a mixer at medium speed for 3 minutes or until well-blended. Add egg substitute, beat 2 minutes or until well-blended.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking soda, and 1/2 tsp salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350 F for 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.

To prepare frosting, place cream cheese, 1/4 cup butter, and 1 tsp vanilla in large bowl; beat with a mixer at high speed until fluffy. Add cocoa, milk, and 1/8 tsp salt; beat at low speed until well blended. Gradually add 1 1/2 cups powdered sugar, beat at low speed until creamy. Gradually add remaining 1 1/2 cups powdered sugar. Place cake on serving platter. Spread frosting over top and sides of cake. Store cake loosely covered in refrigerator.

"The Best of Cooking Light 7" - special edition
Yield: 18 servings. (Serving size: 1 piece.)
calories 291, fat 8.1 g, protein 4.3 g, carb 51.6 g, fiber 0.9 g, iron 1 mg, sodium 285 mg, calc 54 mg.