Texas Sheet Cake Recipe
Ingredients
| All purpose flour | 2 Teaspoon | |
| All purpose flour | 2 Cup (16 tbs) | |
| Granulated Sugar | 2 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Water | 3/4 Cup (16 tbs) | |
| Butter | 1/2 Cup (16 tbs) | |
| Unsweetened cocoa | 1/4 Cup (16 tbs) | |
| 1/2 cup low-fat buttermilk | ||
| Vanilla extract | 1 Teaspoon | |
| Eggs | 2 Large | |
| Butter | 6 Tablespoon | |
| 1/3 cup fat-free milk | ||
| Powdered sugar | 3 Cup (16 tbs) | |
| Chopped pecans | 1/4 Cup (16 tbs), toasted | |
| Vanilla extract | 2 Teaspoon | |
Directions
1. Preheat oven to 375°.
2. To prepare cake, coat a 15 x 10-inch jelly roll pan with cooking spray,- dust with 2 teaspoons flour. Set prepared pan aside.
3. Lightly spoon 2 cups 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 with a mixer at medium speed 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 pan on a wire rack.
4. To prepare icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan,- bring to a boil, stirring constantly. Remove from heat,- gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. Spread over hot cake. Cool completely.
2. To prepare cake, coat a 15 x 10-inch jelly roll pan with cooking spray,- dust with 2 teaspoons flour. Set prepared pan aside.
3. Lightly spoon 2 cups 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 with a mixer at medium speed 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 pan on a wire rack.
4. To prepare icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan,- bring to a boil, stirring constantly. Remove from heat,- gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. Spread over hot cake. Cool completely.
Chef
