Pumpkin Chocolate Sheet Cake
This pumpkin chocolate sheet cake combines a spiced pumpkin protein cake base topped with a rich chocolate protein cake layer, all finished with a smooth chocolate protein icing for a decadent yet lightened-up dessert.
Servings: 24 servings
Equipment
Ingredients
Ingredients for the pumpkin cake layer:
- 1 box spice cake mix I used Betty Crocker
- 4 scoops pumpkin pie whey protein powder or vanilla
- 1 can 100% pumpkin puree (15 oz)
- 1/2 cup Fairlife Fat Free Milk
Ingredients for the chocolate cake layer:
- 1 chocolate cake mix I used Betty Crocker
- 2 scoops chocolate brownie whey protein powder or vanilla
- 1 1/2 cups Fairlife Fat Free Milk
- 150 g plain non fat Greek yogurt
Ingredients for the icing:
- 8 tablespoons semi sweet chocolate chips 112g
- 2 tablespoons butter
- 6 tablespoons Fairlife fat free milk
- 2 scoops CSE chocolate brownie batter
Instructions
- Preheat the oven to 350 degrees and line the bottom of a high-sided half sheet pan (13"X18") with parchment paper. I used a standard half sheet pan and it worked, but was very full.
- In a mixing bowl, combine the pumpkin cake ingredients. Pour into the pan and spread out evenly. It will be slightly thick.
- Using the same mixing bowl, combine the chocolate cake ingredients. Pout over the top of the pumpkin layer and spread evenly.
- Bake in the oven for 25-30 minutes, or until the center appears to be cooked. Set aside to cool for 15-20 minutes.
- In a microwave safe bowl, heat the chocolate chips and butter for 1 minute. Stir and reheat 15 seconds at a time if not melted. Stir in the milk. Slowly stir in the protein powder and pour over the cake. Spread out in a nice even, thin layer. Let set at least 1 hour. Slice into 24 servings. Enjoy!
Notes
- Find in MyFitnessPal or the MacrosFirst app by searching for, “Stay Fit Mom Pumpkin Chocolate Sheet Cake.”
Nutrition
Serving: 92g (1/24) | Calories: 207kcal | Carbohydrates: 35g | Protein: 10.5g | Fat: 3.3g