Lightened Texas Sheet Cake
Source of Recipe
Cooking Light
Recipe Introduction
This is supposed to be a lightened version of Texas sheet cake. I don't know how it compares, but it turned out delicious and was a big hit! I baked it in a 9x13 pan though and decreased the cinnamon to 1/2 t. And 1/4 cup of pecans weren't enough for my tastes! Oh and it's supposed to make 20 servings...HA!
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 (I used 1/2 t.)
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
Recipe
1. Preheat oven to 375 degrees.
2. To prepare the cake, coat a 15 x 10-inch jelly-roll pan (or 9x13) 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 (22 min. for a 9x13 pan) 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. (I poked holes in my cake with a toothpick before I poured on the icing). Cool completely on wire
Note: You can also make this recipe in a 13 x 9-inch baking pan. Bake at 375 degrees for 22 minutes.
20 servings
NUTRITIONAL INFORMATION:
CALORIES 298 (30% from fat); FAT 10g (sat 5.5g, mono 3.2g, poly 0.7g); PROTEIN 3.1g; CARB 49.8g; FIBER 0.5g; CHOL 44mg; IRON 1.1mg; SODIUM 188mg; CALC 25mg
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