Thursday, July 5, 2007

Oh my chocolate

Yesterday my husband and I were invited to his friends house to have dinner and light off some fireworks. I asked what I could bring and they had no clue. So I said I would make dessert. I had some buttermilk in the fridge that I needed to use up and this cake was the perfect thing to use it for.

I have never had a real Texas sheet cake before, but I can not imagine that it could be that much better than this Cooking Light version. This is definitely full of flavor.


Texas Sheet Cake
(Source: Cookinglight.com)

Ingredients
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
1 teaspoon vanilla extract
2 large eggs

Icing:
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
2 teaspoons vanilla extract

Preparation

Preheat oven to 375°.

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; stir well with a whisk. Combine 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.

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 375ยบ for 22 minutes.

7 comments:

Carrie said...

This looks wonderful! Can't go wrong with chocolate!

Renea said...

Mmm that looks like chocolate heaven!!

Kayte said...

i love this recipe. looks so yummy!

Intisar said...

I've been meaning to try this recipe, maybe next week. I've already made one cake so far this week.

annie said...

I make a dish with buttermilk that always leaves this really annoying, half-empty container in the fridge until I pitch it. Now I know what to do with it, and its even a Cooking Light recipe so I don't have to feel too guilty if I eat half of it before anyone else sees it....

Anj said...

I've been making Texas sheet cake since I was in home economics a zillion years ago. I live in Texas and I've often wondered if this recipe is called by whatever state the cook lives in -- LOL. Awesome to find a lighter version. Looks as good as the real thing.

marye said...

mmm...chocolate.