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:
- Preheat the oven to 375°F (190°C).
- 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.
- In a large bowl, whisk together 2 cups flour, granulated sugar, baking soda, ground cinnamon, and salt until well combined.
- 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.
- Add buttermilk, 1 teaspoon vanilla extract, and eggs to the batter. Beat well until fully incorporated.
- 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.
- 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.
- Spread the icing over the hot cake evenly. Allow the cake to cool completely on a wire rack.
- Note: Alternatively, you can bake this recipe in a 13 x 9-inch baking pan at 375°F (190°C) for 22 minutes.
- Enjoy this indulgent treat! ❤️