Chocolate sheet cake can be made lighter

Dear Jeanne: My friend always bakes this cake for office luncheons. I love it and allow myself only one piece. I've yet to bake it since I don't trust myself with the whole cake in the house. Would you please reduce the fat and calorie count for this recipe? Thank you! — Frances L. Higginbotham, San Antonio

Dear Frances: I have revised this same recipe before, but it was baked in a larger, 10-by-15-inch pan, also known as a jelly-roll pan. I recommend doing that because it makes it easier to cut a small piece, more like a brownie. If I gave the nutritional amounts for a standard-size piece (1/12), it would be double the amounts. Bake this when you can share it with others, or cut it into serving-size pieces and freeze — that will help with the self-control!

CHOCOLATE SHEET CAKE

Mix together:

2 cups flour

2 cups sugar

Boil together:

1 stick butter

3 1/2 tablespoons cocoa

1 cup water

1/2 cup Crisco

While still hot, pour into flour-and-sugar mixture and beat well.

Add:

2 eggs

1 teaspoon salt

1/2 cup buttermilk

1 teaspoon baking soda

1 teaspoon vanilla

Pour into a 9-by-13-inch pan and bake approximately 35 minutes at 350 F.

Topping:

1 stick butter

6 tablespoons Pet milk

3 1/2 tablespoons cocoa

1 cup chopped pecans

Bring the above ingredients to a boil and then beat in 1 box powdered sugar. Pour over cake as it comes out of the oven and enjoy! Makes 24 servings.

REDUCED-FAT CHOCOLATE SHEET CAKE

2 cups flour