I don’t know where the original recipe for this cake came from, but I always associate this sheet cake with my grandma. Every time we visited her farm, she made one of these cakes. In fact, it’s the only dessert I ever remember her making. So, I love this cake – partly out of nostalgia but mostly because it’s moist, chocolate-y, and delicious.
What I don’t love, though, is that I always feel twinges of guilt when I eat most of this cake by myself. I’m all for butter and sugar, but the original recipe for this cake and its icing calls for three sticks of butter.
For a while now, I’ve been playing around with substitutions for some of the butter. I tried fruit purees, but the taste and texture were just plain off. Then, the other day, I read something about substituting Greek yogurt for part of the butter in baked goods. Since I have two giant containers of Greek yogurt in my fridge, I figured I’d give it a shot.
It was perfect. There was no noticeable difference in the taste or the texture between the cake made with the Greek yogurt and the cake made with all butter. So now I gobble up this entire cake guilt-free (kidding – well, kind of kidding). However, if you want to try the all-butter version, just swap out the Greek yogurt for another stick of butter.