Texas Sheet Cake

17 ingredients
5 steps

Ingredients

  • Cooking spray
  • 2 teaspoons all-purpose flour
  • 9 ounces all-purpose flour (about 2 cups)
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1/2 cup butter
  • 1/2 cup unsweetened cocoa, divided
  • 1/2 cup low-fat buttermilk
  • 1 tablespoon vanilla extract, divided
  • 2 large eggs
  • 6 tablespoons butter
  • 1/3 cup fat-free milk
  • 3 cups powdered sugar
  • 1/4 cup chopped pecans, toasted

Directions

  1. 1
    Preheat oven to 375°.
  2. 2
    Coat a 15 x 10-inch jelly-roll pan with cooking spray; dust with 2 teaspoons flour. Set aside.
  3. 3
    Weigh or lightly spoon 9 ounces (2 cups) flour into dry measuring cups; level with a knife. Combine 9 ounces flour and next 4 ingredients (through salt) in a large bowl. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a saucepan; bring to a boil, stirring frequently. 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 on a wire rack.
  4. 4
    Combine 6 tablespoons butter, fat-free milk, and 1/4 cup cocoa in a saucepan. Bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar; stir in 2 teaspoons vanilla and pecans. Spread over hot cake. Cool completely on wire rack.
  5. 5
    This recipe originally ran in Cooking Light March, 2000 and was updated for the November, 2012 25th anniversary issue.

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