Lite Texas Sheet Cake

Submitted by GoldsmithLissa

"Healthy version of a texas favourite!"

 

• Ready In: 32mins
• Ingredients: 17
• Serves: 20

ingredients

• cooking spray
• 2 teaspoons all-purpose flour
• 2 cups all-purpose flour (about 9 ounces)
• 2 cups granulated sugar or 2 cups sugar substitute
• 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 or 6 tablespoons healthy margarine
• nonfat milk
• powdered sugar
• chopped pecans, toasted

directions

1. Preheat oven to 375°. Coat a 13 x 9-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.
2. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently.
3. Add to flour mixture. Beat at medium speed with an electric mixer until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well.
4. Pour batter into the prepared pan. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
5. Combine 6 tablespoons butter, fat-free milk, and remaining 1/4 cup cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat.
6. Gradually stir in powdered sugar and remaining 2 teaspoons vanilla.
7. Spread over hot cake. Sprinkle cake with pecans. Cool completely on wire rack.