Texas Sheet Cake
Source of Recipe
Cooking Light . Mar/2000. Pg 151
List of Ingredients
Cake:
Cooking spray
2 teaspoons all-purpose flour
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup butter or stick margarine
1/4 cup unsweetened cocoa
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
2 large eggs
Icing:
6 tablespoons butter or stick margarine
1/3 cup fat-free milk
1/4 cup unsweetened cocoa
3 cups powdered sugar
1/4 cup chopped pecans, toasted
2 teaspoons vanilla extractRecipe
1. Preheat oven to 375 degrees.
2. To prepare the cake, coat a 15 x 10-inch jelly-roll pan with cooking
spray, and dust with 2 teaspoons flour. Set prepared pan aside.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2
cups flour and next 4 ingredients (2 cups flour through salt) in a large
bowl; stir well with a whisk. Combine water, 1/2 cup butter, and 1/4 cup
cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from
heat; pour into flour mixture. Beat at medium speed of a mixer until
well-blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour
batter
into prepared pan; bake at 375 degrees for 17 minutes or until a wooden pick
inserted in center comes out clean. Place on a wire rack.
4. To prepare the icing, combine 6 tablespoons butter, milk, and 1/4 cup
cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from
heat, and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla.
Spread over hot cake. Cool completely on wire rack. Yield: 20 servings
(serving size: 1 slice).
Note: You can also make this recipe in a 13 x 9-inch baking pan. Bake at 375
degrees for 22 minutes.
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