Texas Sheet Cake - Lighter Version

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• cooking spray
• 2 teaspoons all-purpose flour
• 2 cups 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
• 1/4 cup unsweetened cocoa
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 2 large eggs
• 6 tablespoons butter
• 1/3 cup nonfat 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 cake, coat a sheet pan with cooking spray and dust with the 2 teaspoons flour.
• 3 combine 2 cups flour, granulated sugar, baking soda, cinnamon, and salt in a large bowl. stir well with a whisk.
• 4 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 with a mixer at medium speed until well blended. add buttermilk, 1 teaspoon vanilla extract, and eggs. beat well.
• 5 *if you do not have buttermilk, you can substitute nonfat milk and mayonnaise. in a half cup measuring cup, fill halfway with milk and then spoon in mayonnaise until full.
• 6 pour batter into prepared pan and bake at 375 degrees for 17 minutes or until a wooden toothpick inserted in center comes out clean. place on a wire rack.
• 7 to prepare icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan. bring to a boil, stirring constantly. remove from heat. gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla extract. spread over hot cake. cool completely on wire rack.
• 8 you can also make this cake in a 13x9 baking pan. bake at 375 degrees for 22 minutes.