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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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This class 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. Ingredients:
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 |
Directions:
1. Preheat oven to 375°.
2. Coat a 13 x 9-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.
3. 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.
4. 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.
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