posted by mamaSue 06-21-100 2:24 AM
* Exported from MasterCook *
Texas Sheet Cake
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Cake/Cupcakes Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 margarine
1/4 cup unsweetened cocoa
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
2 large eggs
Icing:
6 tablespoons butter or margarine
1/3 cup milk, 2% lowfat
1/4 cup sweetened cocoa
3 cups powdered sugar
1/4 cup pecan -- toasted and chopped
2 teaspoons vanilla extract
Preheat oven to 375 degrees.
To prepare the cake, coat a 15 x 10-inch jelly-roll pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (2 cups flour through salt) in a large bowl; stirring frequently. Remove from heat; pour into flour mixture. Beat at medium speed of a mixer until well-blended.
Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into prepared pan; bake at 375 degrees for 17 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
To prepare the icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat, and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. Spread over hot cake. Cool completely on wire rack. Yield: 20 servings (serving size: 1 slice).
Note: You can also make this recipe in a 13 x 9-inch baking pan. Bake at 375 degrees for 22 minutes.
CALORIES 298 (30% from fat); FAT 10g (sat 5.5g, mono 3.2g, poly 0.7g); PROTEIN 3.1g; CARB 49.8g; FIBER 0.5g; CHOL 44mg; IRON 1.1mg; SODIUM 188mg; CALC 25mg
Source:
"Cooking Light magazine, issue March 2000, page 151`"