27 January 2009

low fat texas sheet cake -- in honor of national chocolate cake day

this is also called mexican chocolate cake or just chocolate sheet cake.  once again, caryn loves this cake but this is the only recipe that michael likes.  it’s a cooking light recipe, so it’s not as heavy as most.

cooking spray
2 teaspoons all-purpose flour
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
¾ cup water
½ cup butter or stick margarine
¼ cup unsweetened cocoa
½ cup low-fat buttermilk
1 teaspoon vanilla extract
2 large eggs

6 tablespoons butter or stick margarine
⅓ cup fat-free milk
¼ cup unsweetened cocoa
3 cups powdered sugar
¼ cup chopped pecans
2 teaspoons vanilla extract
  1. preheat oven to 375°.
  2. to prepare 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 2 cups flour into dry measuring cups; level with a knife.  combine 2 cups flour and next 4 ingredients in a large bowl; stir well with a whisk.  combine water, ½ cup butter, and ¼ cup cocoa in a small saucepan; bring to a boil, stirring frequently.  remove from heat; pour into flour mixture.  beat a 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 wire rack.
  4. to prepare icing, combine 6 tablespoons butter, milk and ¼ 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 375° for 22 minutes.

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