Ingredients
- CAKE
- 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 or stick margarine
- 1/4 cup unsweetened cocoa
- 1/2 cup low-fat buttermilk
- 1 tsp vanilla extract
- 2 large eggs
- ICING
- 6 tbsp 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 tsp vanilla extract
Preparation
Step 1
Preheat oven to 375.
To prepare the cake, coat a 15x10 inch jelly roll pan with cooking spray and dust with 2 tsp flour. Set pan aside.
Lightly spoon flour into dry measuring cups, level with a knife. Combine 2 cups flour and next four 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 tsp 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 tbsp 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 tsp vanilla. Spread over hot cake. Cool completely on wire rack.