Texas Sheet Cake

From Cooking Light Magazine March 2000

Cooking spray
2 tsp all-purpose flour
2 C all-purpose flour
2 C granulated sugar
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
3/4 C water
1/2 C butter or stick margarine
1/4 C unsweetened cocoa
1/2 C low-fat buttermilk


Icing
6 Tbsp butter or stick margarine
1/3 C fat-free milk
1/4 C cocoa
3 C powdered sugar
1/4 C chopped pecans, toasted
2 tsp vanilla extract

Preheat oven to 375°. For the cake, coat a 15 x 10-inch jelly-roll pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside. Combine 2 cups flour and next 4 ingredients (through salt) in a large bowl; stir well with a whisk. Combine water, butter, and cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat in mixer at medium speed until well-blended. Add buttermilk, vanilla, and eggs; beat well. Pour batter into prepared pan; bake for 17 minutes or until done. While cake bakes, prepare icing. Place cake in pan on a wire rack. To prepare the icing, combine butter, milk, and cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat, and gradually stir in powdered sugar, pecans, and 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.