Texas Sheet Cake

Ingredients

• 1 teaspoon baking soda 
• 0.5 cup butter 
• 6 tablespoons butter 
• 2 large eggs 
• 0.3 cup skim milk fat-free
• 2 teaspoons flour all-purpose
• 9 ounces 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 powder unsweetened divided
• 1 tablespoon vanilla extract divided
• 0.8 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• wire rack
• hand mixer
• measuring cup

Directions

1. Preheat oven to 37
2. Coat a 13 x 9-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.
3. Lightly spoon 2 cups flour into dry measuring cups; level with a knife.
4. Combine 2 cups flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk.
5. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently.
6. Add to flour mixture. Beat at medium speed with an electric mixer until well blended.
7. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well.
8. Pour batter into the prepared pan.
9. Bake at 375 for 22 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 remaining 1/4 cup cocoa in a saucepan; bring to a boil, stirring constantly.
12. Remove from heat. Gradually stir in powdered sugar and remaining 2 teaspoons vanilla.
13. Spread over hot cake.
14. Sprinkle cake with pecans. Cool completely on wire rack.