Thursday, June 21, 2012

texas sheet cake

a few months ago i posted about cooking light's best chocolate recipes of all time.
this recipe got second place.

i don't know about you, but i hate second place.
it's a little bit like getting the dreaded* 'most improved player' award.

*when i was in high school, i played volleyball all four years.
i think it was my junior year, and my parents and my best friends
stacey and michelle were headed to the end of the season banquet.
the whole ride we were joking and laughing about how
embarrassing it is when you get the most improved player award,
because basically they are saying:
'you used to suck but you got better. thank goodness!' :)

so, sure enough, as the award ceremony comes to a close,
and they announce this terrible award... guess who's name is read?
yours truly.

i actually think this recipe may have been BETTER
than the fudge walnut brownies that got first place.

but you will have to try them both and make that call for yourself :)

cooking spray
2 teaspoons all-purpose flour
2 cups all-purpose flour
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

1. preheat oven to 375 degrees

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

(i didn't have a jelly roll pan, so i just used a standard casserole dish)

3. lightly spoon 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.

4. 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.

5. add buttermilk, 1 teaspoon vanilla, and eggs; beat well.
pour batter into prepared pan.

6. bake for 17 minutes or until a wooden pick inserted in center comes out clean.
place on a wire rack.

(since mine was not on a jelly roll pan, i had to cook it for quite a bit longer... watch closely)

7. 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.

8. cut and enjoy! :)

(this cake went so fast i couldn't get pics!!)

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