Another recipe from the Jan/Feb issue of Cooking Light….are you surprised?! This issue featured the top chocolate recipes from all Cooking Light issues, and this one took second place. To be honest, I’m a little bit surprised. The cake itself was delicious, but I added more cocoa than it called for (accidentally, as I overlooked the “divided,” in the ingredients list, and had I not added the extra, I don’t know if it would have been chocolate-y enough for me. The frosting/glaze was also too sweet for my taste. I would make this again, but with a few tweaks. It was my husband’s birthday cake, and he was not disappointed…so that’s the most important thing!
Recipe Courtesy Of: Cooking Light Magazine Jan/Feb 2012
Original Recipe Located Online At: http://www.myrecipes.com/recipe/texas-sheet-cake-10000001654622/#reviewForm
- 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 (I used 1/2 cup in the cake batter and 1/4 cup in the “frosting”)
- 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
- 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.