Grapefruit-Pecan Sheet Cake

Ingredients

• 1 teaspoon baking soda 
• 0.3 cup butter softened
• 1 cup butter melted
• 0.5 cup buttermilk 
• 8 oz cream cheese softened
• 2 large eggs lightly beaten
• 2 cups flour all-purpose sifted
• 2 cups granulated sugar 
• 1  ruby grapefruit red
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon kosher salt 
• 1 cup pecans toasted coarsely chopped
• 16 oz powdered sugar 
• 12 servings shortening 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• hand mixer

Directions

1. Prepare Cake: Grate zest from grapefruit to equal 3 Tbsp.
2. Cut grapefruit in half, and squeeze juice to equal 10 Tbsp.
3. Preheat oven to 37
4. Stir together melted butter, 1/2 cup grapefruit juice, and 1/2 cup water in a small bowl.
5. Stir together flour and next 4 ingredients in a large bowl. Stir in pecans, next 3 ingredients, 2 Tbsp. zest, and butter mixture until smooth.
6. Pour batter into a greased (with shortening) and floured 13- x 9-inch pan.
7. Bake at 375 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool 1 hour.
8. Prepare Frosting: Beat cream cheese and softened butter at medium speed with an electric mixer 1 to 2 minutes or until creamy.
9. Add vanilla and remaining 2 Tbsp. grapefruit juice and 1 Tbsp. zest, and beat until blended. Gradually add powdered sugar, beating at low speed until blended.
10. Spread frosting over top of cooled cake.