Texas Sheet Cake and Ice Cream KATIFIED!!!!! – Mar 8, 2015

Macros: 260 cal 19 grams carbs, 6 grams fat, 35 grams protein

Cake: makes 12 servings
*100 grams oatmeal ( I used myoatmeal.com flavored oatmeal from The Athlete’s Corner)
*1/2 scoop unflavored Quest protein
*1/2 cup coconut flour
*2 scoops Quest Vanilla Protein
*1 cup unsweetened almond milk
*2 tsp vanilla extract
* 1/2 cup unsweetened cocoa
*1 tsp baking soda
* 1 tsp baking powder
*1/2 cup baking stevia
*1/2 cup baking Splenda
*7oz 2% plain Greek yogurt
*1/2 tsp salt
*3 egg whites

Icing:
1/4 cup unsweetened cocoa
1/4 cup combine baking stevia and splenda
1 scoop Vanilla Quest protein
1/3 cup Parkey butter spray
1/3-1/2 cup unsweetened almond milk

Directions:
Pre Heat oven to 350 degrees. Combine the dry ingredients and stir well. Beat eggs with whisk. Add vanilla and almond milk. Add wet ingredients to dry ingredients and then add Greek yogurt. Stir well.
Spray a large 15 x 9″ baking pan. Bake for 15-18 minutes or until done.

Icing: Combine almond milk, spray butter, vanilla, and sweetener with a whisk. Whisk in unsweetened cocoa until mixed well. Pour on cake once cake has cooled.
I like my cake warm so I stuck each piece in the microwave for 20 seconds before adding ice cream and serving:)

Ice Cream: *for 1 serving
1 scoop Quest Vanilla Protein
1 cup unsweetened Vanilla Almond milk
1/4 tsp vanilla extract

Pour all ingredients in ice cream maker and mix for 10-15 minutes (do longer for multiple servings) stirring every couple minutes with a whisk