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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.