Texas Sheet Cake

Ingredients:

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Cooking spray $

2 teaspoons all-purpose flour

2 cups all-purpose flour (about 9 ounces)

2 cups granulated sugar $

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt $

3/4 cup water

1/2 cup butter

1/2 cup unsweetened cocoa, divided

1/2 cup low-fat buttermilk $

1 tablespoon vanilla extract, divided

2 large eggs $

6 tablespoons butter

1/3 cup fat-free milk $

3 cups powdered sugar

1/4 cup chopped pecans, toasted

Preparation:

Preheat oven to 375°.

Coat a 13 x 9-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Add to flour mixture. Beat at medium speed with an electric mixer until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into the prepared pan. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.

Combine 6 tablespoons butter, fat-free milk, and remaining 1/4 cup cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar and remaining 2 teaspoons vanilla. Spread over hot cake. Sprinkle cake with pecans. Cool completely on wire rack.

Note:

This recipe was tested again for Cooking Light, Lighten Up America! and was baked in a 15 x 10-inch jellyroll pan at 375° for 17 minutes. 

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