Decadent Texas Sheet Cake

Ingredients:

• Cooking spray
• 2 teaspoons all-purpose flour
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup water
• 1/2 cup butter or stick margarine
• 1/4 cup unsweetened cocoa
• 1/2 cup low-fat buttermilk
• 1 teaspoon vanilla extract
• 2 large eggs

For the Icing:

• 6 tablespoons butter or stick margarine
• 1/3 cup fat-free milk
• 1/4 cup unsweetened cocoa
• 3 cups powdered sugar
• 1/4 cup chopped pecans, toasted
• 2 teaspoons vanilla extract

Preparation:

1. Preheat the oven to 375°F (190°C).
2. Prepare a 15 x 10-inch jelly-roll pan by coating it with cooking spray and dusting it with 2 teaspoons of flour. Set aside.
3. In a large bowl, whisk together 2 cups flour, granulated sugar, baking soda, ground cinnamon, and salt until well combined.
4. In a small saucepan, combine water, 1/2 cup butter, and 1/4 cup cocoa. Bring to a boil, stirring frequently. Remove from heat and pour into the flour mixture. Beat with a mixer on medium speed until well blended.
5. Add buttermilk, 1 teaspoon vanilla extract, and eggs to the batter. Beat well until fully incorporated.
6. Pour the batter into the prepared pan and bake for 17 minutes or until a wooden pick inserted in the center comes out clean. Transfer the pan to a wire rack to cool.
7. For the icing, in a medium saucepan, combine 6 tablespoons butter, milk, and 1/4 cup cocoa. Bring to a boil, stirring constantly. Remove from heat and gradually stir in powdered sugar, chopped pecans, and 2 teaspoons vanilla extract.
8. Spread the icing over the hot cake evenly. Allow the cake to cool completely on a wire rack.
9. Note: Alternatively, you can bake this recipe in a 13 x 9-inch baking pan at 375°F (190°C) for 22 minutes.
10. Enjoy this indulgent treat! ❤️