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    Texas Sheet Cake

    Source of Recipe


    Cooking Light-7/02


    List of Ingredients


    • Cake:
    • Cooking spray
    • 2 teaspoons 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 extract


    Instructions


    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).



    Final Comments


    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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