Texas Sheet Cake
|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|
|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|
|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.