Photo: Oxmoor House
Yield
20 servings (serving size: 1 slice)

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.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Coat a 13 x 9-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.

Step 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.

Step 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.

Chef's Notes

This recipe was tested again for Cooking Light, Lighten Up America! and was baked in a 15 x 10-inch jellyroll pan at 375° for 17 minutes.

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