Texas Sheet Cake!

Here is a quick, delicious cake that you can make tonight.  It is so yummy and super easy.  One of my favorite Cooking Light recipes ever!

Combine your dry ingredients.

Then combine butter, water and cocoa in a saucepan until bubbly.

Pour the chocolate mixture into the flour mixture.

Mix.

Add buttermilk, vanilla and eggs and beat well.

While the cake is baking, toast up some chopped pecans if you are using them (I usually do them on just part of the cake).

Make up your delicious frosting of butter, milk, cocoa, vanilla and powdered sugar.  Spread it over your hot cake and sprinkle with the chopped pecans (I usually mix the pecans into the frosting).

Dig in!

Texas Sheet Cake Recipe (adapted from Cooking Light)

Baking spray
2C. flour
2C. sugar
1t. baking soda
1t. cinnamon
1/4t. salt
3/4C. water
1/2C. butter
1/2C. unsweetened cocoa, divided
1/2C. low fat buttermilk
1T. vanilla, divided
2 large eggs

6T. butter
1/3C. skim milk
3C. powdered sugar
1/4C. chopped pecans, toasted (optional)

Preheat oven to 375 degrees.  Coat a 13x9 inch pan with baking spray.
 
Combine flour, sugar, baking soda, cinnamon and salt in a large bowl and whisk together.

Combine water, 1/2C. of butter and 1/4C. of cocoa in a small saucepan; bring to a boil, stirring frequently.  Add to flour mixture and beat until well blended.

Add buttermilk, 1t. vanilla and eggs.  Beat well.

Pour into prepared pan and bake at 375 for 22 minutes or until a toothpick comes out clean.
 
For the frosting:  combine 6T. of butter, skim milk and 1/4C. of cocoa in a saucepan.  Bring to a boil, stirring constantly.  Remove from heat and gradually stir in powdered sugar and 2t. vanilla.  Spread over hot cake and sprinkle with pecans.  Cool completely.