Texas Sheet Cake

By Stina

Ingredients

• cooking spray
• 2 tsp all-purpose flour
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 3/4 cup water
• 1/2 cup butter
• 1/2 cup unsweetened cocoa, divided
• 1/2 cup low-fat buttermilk
• 1 tbsp vanilla extract, divided
• 2 large eggs
• 6 tbsp butter
• 1/3 cup fat-free milk
• 3 cups powdered sugar
• 1/4 cup chopped pecans, toasted

Details

Adapted from thesweetslife.com

Preparation

Step 1

1. Preheat oven to 375F. Spray a 15 x 10 inch jelly-roll pan with cooking spray and dust with 2 tsp flour. Set aside.
2. Weigh or lightly spoon 9 oz (2 cups) flour into dry measuring cups; level with a knife. Combine flour with sugar, baking soda, cinnamon, and salt in a large bowl.
3. In a small saucepan, combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa. Bring to a boil, stirring frequently. Pour chocolate mixture into flour mixture and beat with a mixer until well-blended. Mix in buttermilk, 1 tsp vanilla, and eggs. Beat well before pouring batter into prepared pan. Bake at 375F for 17 minutes or until an inserted toothpick comes out clean. Place pan on a wire rack.
4. In a saucepan, combine 6 tbsp butter, fat-free milk, and 1/4 cup cocoa. Bring to a boil, stirring constantly. Remove from heat and gradually stir in powdered sugar. Add 2 tsp vanilla and pecans. Spread frosting over hot cake and allow cake to cool completely on a wire rack.
*Note--these bars freeze well, even frosted! Just wrap them well before freezing.