Texas Sheet Cake

Texas Sheet Cake

This class Texas sheet cake recipe features a homemade chocolate cake layer topped with chocolate frosting and chopped toasted pecans.  Its rectangular shape makes this cake perfect for serving to a crowd.

Cooking Light SEPTEMBER 2007

• 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.

http://www.myrecipes.com/course/daily-indulgence-recipes/daily-indulgence-march-2013-00420000018841/