Sheet cakes are a potluck dream: the baking pan holds the cake and makes it wonderfully portable. This one is accompanied by an almond "cream" made from heavy cream and reduced-fat sour cream. Together, the cake and cream replicate the taste of Mexican chocolate with its undertones of almond and cinnamon. Or make cream cheese frosting and add 1/4 teaspoon almond extract.

Ingredients

• 3 ounces unsweetened chocolate, chopped
• 3/4 cup cake flour, (see Ingredient note)
• 3/4 cup whole-wheat pastry flour
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 large eggs, at room temperature, separated
• 3/4 cup granulated sugar, divided
• 1/3 cup packed light brown sugar
• 5 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1 cup 1% milk
• 1/3 cup heavy cream
• 3 tablespoons confectioners' sugar
• 1/3 cup reduced-fat sour cream
• 1 tablespoon amaretto, or 1/4 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

Directions

• To prepare cake: Preheat oven to 350 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray with flour. Alternatively, spray the pan with regular cooking spray, dust with flour and tap out the excess.
• Melt chocolate in the microwave on Medium in 30-second bursts, stirring after each burst to ensure even melting, until completely melted. (Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly.) Set aside.
• Whisk cake flour, whole-wheat flour, cocoa, baking powder, cinnamon and salt in a medium bowl. Set aside.
• Beat egg whites in a clean medium bowl with an electric mixer on high speed until soft peaks form. Beat in 1/4 cup granulated sugar in a slow, steady stream. Continue beating until stiff peaks form.
• Beat the remaining 1/2 cup granulated sugar, brown sugar and oil in a large bowl on medium speed until combined. Beat in egg yolks one at a time, then melted chocolate and vanilla, scraping down the sides of the bowl as necessary, until combined.
• Add 1/2 cup milk to the egg-yolk mixture, beating on low speed, then add half the flour mixture. Beat in the remaining 1/2 cup milk, then the remaining flour mixture just until combined. Fold in the whites with a spatula, using long, even strokes. Scrape the batter into the prepared pan, spreading evenly to the edges.
• Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 25 to 30 minutes. Cool on a wire rack for at least 1 hour.
• To prepare almond cream: Beat cream and confectioners' sugar in a medium bowl with an electric mixer on medium-high speed until the mixture is the consistency of sour cream, about 1 minute. Add sour cream, amaretto (or almond extract), vanilla and cinnamon; beat to combine. Serve the cake with the almond cream.

Tips:

• Ingredient Note: Cake flour is a less dense, low-gluten form of milled flour. If you can't find it, use all-purpose flour, but reduce the amount used by 2 tablespoons per cup.
• MAKE AHEAD TIP: Cover the cake and store at room temperature for up to 1 day. Cover and refrigerate the almond cream for up to 1 day.

Nutrition Facts

• Calories 196, Total Fat 10 g, Saturated Fat 4 g, Monounsaturated Fat 4 g, Cholesterol 44 mg, Sodium 151 mg, Carbohydrate 25 g, Fiber 2 g, Protein 4 g, Potassium 86 mg. Exchanges: Other Carbohydrate 1.5,Fat 1.5.
• Percent Daily Values are based on a 2,000 calorie diet