Texas Sheet Cake

Ingredients

• 1 teaspoon baking soda 
• 0.5 cup butter 
• 6 tablespoons butter 
• 2 large eggs 
• 0.3 cup milk fat-free
• 2 cups flour all-purpose
• 2 teaspoons flour all-purpose
• 2 cups granulated sugar 
• 1 teaspoon ground cinnamon 
• 0.5 cup buttermilk low-fat
• 0.3 cup pecans toasted chopped
• 3 cups powdered sugar 
• 0.3 teaspoon salt 
• 0.5 cup cocoa unsweetened divided
• 1 tablespoon vanilla extract divided
• 0.8 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• wire rack
• blender
• measuring cup

Directions

1. Preheat oven to 37
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.
4. Combine 9 ounces flour and next 4 ingredients (through salt) in a large bowl.
5. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a saucepan; bring to a boil, stirring frequently.
6. Pour into flour mixture. Beat with a mixer at medium speed until well blended.
7. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well.
8. Pour batter into prepared pan.
9. Bake at 375 for 17 minutes or until a wooden pick inserted in center comes out clean.
10. Place on a wire rack.
11. Combine 6 tablespoons butter, fat-free milk, and 1/4 cup cocoa in a saucepan. Bring to a boil, stirring constantly.
12. Remove from heat. Gradually stir in powdered sugar; stir in 2 teaspoons vanilla and pecans.
13. Spread over hot cake. Cool completely on wire rack.