Sunday May 10, 2009 #9 Happy Mother's Day

Texas Sheet Cake

Preheat oven to 375.
Coat a 15X10-inch jelly roll pan*** with cooking spray and 2 t flour.

Cake:
Combine
2 C all purpose flour
2C granulated sugar
1 t baking soda
1 t cinnamon
1 t salt
Set aside.

Combine in a sauce pan:
3/4 C water
1/2 C butter
1/4 C unsweetened cocoa
Bring to a boil, stirring frequently. Remove from heat and pour into flour mixture. Beat with a mixer at medium speed until well blended.
Add:
1/2 C low fat buttermilk
1 t vanilla
2 large eggs
Beat well.
Pour batter into prepared pan and bake at 375 for 17 minutes or until a wooden pick inserted in the center comes out clean. Place on a wire rack.

To prepare icing: in a sauce pan combine:
6 T butter
1/3 C low fat milk
1.4 C unsweetened cocoa
Bring to a boil stirring constantly. Remove from heat and gradually stir in
3 C powdered sugar
1/4 C roasted pecans
2 t vanilla
Spread over hot cake, cool completely
Yields 20 servings.

***You can also bake this in a 13X9-inch baking pan. 375 for 22 minutes.

Two things. The cake, when baked, totally filled the pan so when you ice it some of the icing flows over the sides so set the cake on a big tray or foil or waxed paper to catch the spills. Secondly, cinnamon in a chocolate cake is an interesting taste. Some people liked it, some did not.

This recipe came from Cooking Light Magazine, I don't know which year or issue but it was on page 196! (I tore it out of the magazine years ago!!)