Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

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.