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Texas Sheet Cake
Nb persons: 20
Yield: 1 slice
|This classic 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.|
|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|
|1/2 cup||unsweetened cocoa, divided|
|1/2 cup||low-fat buttermilk|
|1 tablespoon||vanilla extract, divided|
|1/3 cup||fat-free milk|
|3 cups||powdered sugar|
|1/4 cup||chopped pecans, toasted (optional)|
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.
This recipe was tested again for Cooking Light, Lighten Up America! and was baked in a 15 x 10-inch jellyroll pan at 375° for 17 minutes.
Calories 298 Caloriesfromfat 30% Fat 10g Satfat 5.5g Monofat 3.2g Polyfat 0.7g Protein 3.1g Carbohydrate 49.8g Fiber 0.5g Cholesterol 44mg Iron 1.1mg Sodium 188mg Calcium 25mg
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