Texas Sheet Cake

Ingredients

• Cooking spray
• 2 teaspoons all-purpose flour
• 9 ounces all-purpose flour (about 2 cups)
• 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, toasted

Preparation

1. 1. Preheat oven to 375°.
2. 2. Coat a 15 x 10-inch jelly-roll pan with cooking spray; dust with 2 teaspoons flour. Set aside.
3. 3. Weigh or lightly spoon 9 ounces (2 cups) flour into dry measuring cups; level with a knife. Combine 9 ounces flour and next 4 ingredients (through salt) in a large bowl. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a saucepan; bring to a boil, stirring frequently. Pour into flour mixture. Beat with a mixer at medium speed until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into prepared pan. Bake at 375° for 17 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
4. 4. Combine 6 tablespoons butter, fat-free milk, and 1/4 cup cocoa in a saucepan. Bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar; stir in 2 teaspoons vanilla and pecans. Spread over hot cake. Cool completely on wire rack.