Texas Sheet Cake

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 20
• 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 or 1/2 cup margarine
• 1/4 cup unsweetened cocoa
• 1/2 cup low-fat buttermilk
• 1 teaspoon vanilla extract
• 2 large eggs
• 6 tablespoons butter or 6 tablespoons margarine
• 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 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.
• 2 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° for 17 minutes or until a wooden pick inserted in center comes out clean. place on a wire rack.
• 3 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.
• 4 note: you can also make this recipe in a 13 x 9-inch baking pan. bake at 375º for 22 minutes.