Texas Sheet Cake - Lighter Version

19 ingredients
8 steps

Ingredients

  • cooking spray
  • 2 teaspoons all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1/2 cup butter
  • 1/4 cup unsweetened cocoa
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 6 tablespoons butter
  • 1/3 cup nonfat milk
  • 1/4 cup unsweetened cocoa
  • 3 cups powdered sugar
  • 1/4 cup chopped pecans, toasted
  • 2 teaspoons vanilla extract

Directions

  1. 1
    Preheat oven to 375 degrees.
  2. 2
    To prepare cake, coat a sheet pan with cooking spray and dust with the 2 teaspoons flour.
  3. 3
    Combine 2 cups flour, granulated sugar, baking soda, cinnamon, and salt in a large bowl. Stir well with a whisk.
  4. 4
    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 extract, and eggs. Beat well.
  5. 5
    *If you do not have buttermilk, you can substitute nonfat milk and mayonnaise. In a half cup measuring cup, fill halfway with milk and then spoon in mayonnaise until full.
  6. 6
    Pour batter into prepared pan and bake at 375 degrees for 17 minutes or until a wooden toothpick inserted in center comes out clean. Place on a wire rack.
  7. 7
    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 extract. Spread over hot cake. Cool completely on wire rack.
  8. 8
    You can also make this cake in a 13x9 baking pan. Bake at 375 degrees for 22 minutes.

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