Texas Cake

Ingredients

Cooking spray

2 teaspoons all-purpose flour

9 ounces all-purpose flour (about 2 cups)

2 cups granulated sugar 

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

3/4 cup water

1/2 cup butter

1/2 cup unsweetened cocoa, divided

1/2 cup low-fat buttermilk $

1 tablespoon vanilla extract, divided

2 large eggs

6 tablespoons butter

1/3 cup fat-free milk

3 cups powdered sugar

1/4 cup chopped pecans, toasted

  • PREP 30 mins
  • COOK 35 mins
  • READY IN 65 mins
  • YIELD 20

Directions

1. Preheat oven to 375°.

2. Coat a 15 x 10-inch jelly-roll pan with cooking spray; dust with 2 teaspoons flour. Set aside.

3. Weigh or lightly spoon 9 ounces (2 cups) flour into dry measuring cups; level with a knife. Combine 9 ounces flour and next 4 ingredients (through salt) in a large bowl. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a saucepan; bring to a boil, stirring frequently. Pour into flour mixture. Beat with a mixer at medium speed 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. Combine 6 tablespoons butter, fat-free milk, and 1/4 cup cocoa in a saucepan. Bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar; stir in 2 teaspoons vanilla and pecans. Spread over hot cake. Cool completely on wire rack.

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