Light Chocolate Sheet Cake

Name: Light Chocolate Sheet Cake
Ingredients: 2 cups flour; 1 1/2 cups sugar; 1/4 teaspoon salt; 1 teaspoon baking soda; 1/4 teaspoon cinnamon (optional); 3/4 cup water; 1/4 cup cocoa; 6 tablespoons butter; 1/2 cup low-fat buttermilk; 2 eggs; 1 teaspoon vanilla extract; Icing; 1/4 cup cocoa; 4 tablespoons butter; 1/3 cup nonfat milk; 2 1/2 cups powdered sugar; 1 1/2 teaspoons vanilla extract; 1/4 cup nuts, toasted

18 ingredients

13 steps

Ingredients

2 cups flour
1 1/2 cups sugar
1/4 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon cinnamon (optional)
3/4 cup water
1/4 cup cocoa
6 tablespoons butter
1/2 cup low-fat buttermilk
2 eggs
1 teaspoon vanilla extract
Icing
1/4 cup cocoa
4 tablespoons butter
1/3 cup nonfat milk
2 1/2 cups powdered sugar
1 1/2 teaspoons vanilla extract
1/4 cup nuts, toasted

Directions

1

Preheat the oven to 375 degrees.
2

Spray a 10-by-15-inch jellyroll pan with nonstick spray, set aside.
3

In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon (optional).
4

In a small saucepan, place the 3/4 cup water, 1/4 cup cocoa and 6 tablespoons of the butter.
5

Over medium heat, bring to a boil, stirring often.
6

Pour the boiling cocoa mixture over the flour mixture and stir to combine.
7

Add the buttermilk, eggs and vanilla.
8

Blend well.
9

Pour into the prepared pan and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
10

While the cake is baking, make the icing: Combine the cocoa, butter and nonfat milk in a small saucepan.
11

When the cake is done, bring the ingredients to a boil, and then add the powdered sugar, vanilla and nuts.
12

Blend well.
13

Spread on the hot cake.