Preheat oven to 375 degrees. Coat a 15 x 10 jellyroll pan with cooking spray and dust with 2 tsp flour.
Lightly spoon 2 C flour into dry measuring cups, leveling with a knife. Combine flour, sugar, soda, cinnamon and salt in a large bowl and stir well with a whisk.
Combine water, cup butter and cup cocoa in a small saucepan and bring to a boil, stirring frequently. Remove from heat and pour into four mixture. Beat with a mixer at medium speed until well blended. Add buttermilk, vanilla extract and eggs; beat well.
Pour batter into prepared pan; bake for 17 minute or until a wooden pick inserted in center comes out clean. Place on a wire rack.
Icing- 6 Tbsp Butter, 1/3 C fat-free Milk, 1/4 C unsweetened Cocoa, 3 C Confectioners' Sugar, 1/4 C Pecans, chopped
Combine butter, milk and cocoa in a medium saucepan and bring to a boil, stirring constantly. Remove from heat; gradually stir in confectioners' sugar, pecans and vanilla extract. Spread over hot cake. Cool completely on wire rack.
Originally Submitted
1/6/2011
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