Texas Sheet Cake

Yield: 20 servings (serving size: 1 slice)

Ingredients

• Cake:
• 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 or stick margarine
• 1/4  cup  unsweetened cocoa
• 1/2  cup  low-fat buttermilk
• 1  teaspoon  vanilla extract
• 2  large eggs
• 
  Icing:
• 6  tablespoons  butter or stick margarine
• 1/3  cup  fat-free milk
• 1/4  cup  unsweetened cocoa
• 3  cups  powdered sugar
• 1/4  cup  chopped pecans, toasted
• 2  teaspoons  vanilla extract

Preparation

Preheat oven to 375°.

To prepare the cake, coat a 15 x 10-inch jelly-roll pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.

Lightly spoon 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 at medium speed of a mixer 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.

To prepare the icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat, and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. Spread over hot cake. Cool completely on wire rack.

Note: You can also make this recipe in a 13 x 9-inch baking pan. Bake at 375º for 22 minutes.

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