Texas Sheet Cake
Texas sized goodness this chocolaty Texas Sheet Cake has got to be one of my family’s favorite recipes. This is my little sister’s go to birthday cake for her daughters, those little gals have great taste. I mean can you blame them? A supersized sheet cake topped with chocolate frosting and pecans, hellooo taste buds. This recipe from Cooking Light is pretty, fairly close to the version we make at home or you could say our version has never quite made it officially paper. We never stop to measure ingredients and toss in chocolate as we go and always, always finish with an extra heavy dose of pecans, cause you can never have too many pecans.
- 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
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.
recipe from Cooking Light