"Light Texas Sheet Cake"

Cake

• 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 stick margarine
• 1/4 cup unsweetened cocoa
• 1/2 cup low-fat buttermilk (sour milk with 1/2 T. vinegar or lemon juice)
• 1 teaspoon vanilla extract
• 2 large eggs
  

Icing

• 3-6 tablespoons butter or stick margarine
• 1/3 cup fat-free milk
• 1/4 cup unsweetened cocoa
• 3 cups powdered sugar
• 1/4 cup chopped pecans, toasted (optional)
• 2 teaspoon vanilla extract

1. Preheat oven to 375 degrees.

2. 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.

3. 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; stir well with a whisk. Combine3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, 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° for 17 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.

4. 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.

Note: You can also make this recipe in a 13 x 9-inch baking pan. Bake at 375º for 22 minutes.