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Texas Sheet Cake

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  All purpose flour 2 Teaspoon
  All purpose flour 2 Cup (32 tbs)
  Granulated sugar 2 Cup (32 tbs)
  Baking soda 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Water 3⁄4 Cup (12 tbs)
  Butter 1⁄2 Cup (8 tbs)
  Unsweetened cocoa 1⁄4 Cup (4 tbs)
  Low fat buttermilk 1⁄2 Cup (8 tbs)
  Vanilla extract 1 Teaspoon
  Eggs 2 Large
  Butter 6 Tablespoon
  Fat free milk 1⁄3 Cup (5.33 tbs)
  Powdered sugar 3 Cup (48 tbs)
  Chopped pecans 1⁄4 Cup (4 tbs), toasted
  Vanilla extract 2 Teaspoon

1. Preheat oven to 375°.
2. To prepare cake, coat a 15 x 10-inch jelly roll pan with cooking spray,- dust with 2 teaspoons flour. Set prepared pan aside.
3. Lightly spoon 2 cups 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 with a mixer at medium speed 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 pan on a wire rack.
4. 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. Spread over hot cake. Cool completely.

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Lacto Ovo Vegetarian

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Texas Sheet Cake Recipe