Recipe: Texas Sheet Cake

Texas Sheet Cake Recipe
Cooking spray

  • 2 teaspoons   all-purpose flour
  • 2 cups   all-purpose flour (about 9 ounces)
  • 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°.
  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. 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. Add to flour mixture. Beat at medium speed with an electric mixer until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. 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.
  4. 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. Gradually stir in powdered sugar and remaining 2 teaspoons vanilla. Spread over hot cake. Sprinkle cake with pecans. Cool completely on wire rack.

Cooking Tip: This recipe was tested again for Cooking Light, Lighten Up America! and was baked in a 15 x 10-inch jellyroll pan at 375° for 17 minutes.

Credit: Maureen Callahan, Cooking Light
SEPTEMBER 2007 Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.


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