Texas Sheet Cake

  • CAKE:
  • 2 tsp. flour
  • 2 C flour
  • 2 C sugar
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 3/4 C water
  • 1/2 C butter
  • 1/4 C unsweetened cocoa
  • 1/2 C low-fat buttermilk
  • 1 tsp. vanilla
  • 2 eggs

  • ICING:
  • 6 Tbs. Butter
  • 1/3 C fat-free milk
  • 1/4 C unsweetened cocoa
  • 3 C powdered sugar
  • 1/4 C chopped pecans, toasted
  • 2 tsp. vanilla

Preheat oven to 375.

To prepare cake, coat a 15x10-inch jelly roll pan with cooking spray; dust with 2 teaspoons flour.

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 with a mixer at medium speed until well blended. Add buttermilk, 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.

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 vanilla. Spread over hot cake. Cool completely on wire rack.

Date Added:January 15, 2005
Source:Cooking Light



7 Points Each
You can also make this recipe in a 13x9-inch baking pan. Bake at 375 for 22 minutes.