Texas Sheet Cake

Texas Sheet Cake

Texas Sheet Cake

With a presence as large as its namesake state, this humble, easy-to-prepare cake made it all the way to the finals for our best chocolate recipe bake-off Since it first appeared in the magazine 12 years ago, it's been a staff and reader favorite. This recipe uses butter and buttermilk in quantities that give it the right indulgently moist texture and rich flavor, but keep a serving's fat at just 10 grams and calories at about 300.

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, toaste
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Preparation:

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.