Texas Sheet Cake

Best Cake. In our early days, we often used applesauce to replace fat and keep calories in check in desserts. In 2000, we used butter in a recipe that's nutritionally sound yet boasts rich, moist texture and flavor. --Recipe by Maureen Callahan (March 2000)

Yield: 20 servings (serving size: 1 slice)

Ingredients

• Cooking spray
• 2  teaspoons  all-purpose flour
• 2  cups  all-purpose flour (about 9 ounces)
• 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

Preparation

Preheat oven to 375°.

Coat a 13 x 9-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Add to flour mixture. Beat at medium speed with an electric mixer until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into the prepared pan. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.

Combine 6 tablespoons butter, fat-free milk, and remaining 1/4 cup cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar and remaining 2 teaspoons vanilla. Spread over hot cake. Sprinkle cake with pecans. Cool completely on wire rack.

Nutritional Information

Calories:

298 (30% from fat)

Fat:

10g (sat 5.5g,mono 3.2g,poly 0.7g)

Protein:

3.1g

Carbohydrate:

49.8g

Fiber:

0.5g

Cholesterol:

44mg

Iron:

1.1mg

Sodium:

188mg

Calcium:

25mg