Reducing fat doesn't cut cake's flavor

Dear Jeanne: My children (and husband) just love this cake, but I wonder if it can be made lighter without them knowing. — Caitlin, Silver Spring, Md.

Dear Caitlin: This is a popular cross between a chocolate cake and a brownie. I doubt that your family will be able to tell the difference — I didn't reduce the fat to the point where it's not yummy. This is one of those recipes that you might as well make the light version of, even for special occasions, because it is so good that no one will know it's not loaded with fat!

TEXAS SHEET CAKE

2 sticks butter

1 cup water

1/4 cup cocoa

2 cups sugar

2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup sour cream

2 eggs

1 teaspoon baking soda

FROSTING:

6 tablespoons milk

1/4 cup cocoa

1 stick butter

1 pound powdered sugar

1 teaspoon vanilla

For cake, in a small, heavy pan, bring butter, water and cocoa to a boil. In a large bowl, mix the sugar, flour and salt. Take the cocoa mixture from the heat and add immediately to the dry ingredients. Add the sour cream, eggs and baking soda, and mix well. Pour into a greased 10-by-15-inch pan. Bake at 375 F for 20 to 25 minutes. Test with a toothpick. Ice while warm.

To make frosting: Boil milk, cocoa and butter until bubbly. Beat together with powdered sugar and vanilla.

Makes 20 servings.

REDUCED-FAT TEXAS SHEET CAKE

2 cups flour

1 1/2 cups sugar

1/2 teaspoon salt

1 teaspoon baking soda

3/4 cup water

1/4 cup cocoa