Texas Sheet Cake

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Easy to make treat that is rich and fudgy and, thanks to Cooking Light, a lighter version.

Yield: 20 servings.

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
1/4 cup unsweetened cocoa
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
2 large eggs

6 Tablespoons butter
1/3 cup fat-free milk
1/4 cup unsweetened cocoa
3 cups powdered sugar
1/4 cup chopped pecans, toasted
2 teaspoons vanilla extract

Preheat oven to 375 degrees. Coat a 15×10 inch jelly roll pan with cooking spray, dust with 2 teaspoons flour. Combine 2 cups flour and next 4 ingredients (flour through salt) in a large bowl; stir well with whisk. Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat with a mixer at medium speed until well blended. Add buttermilk, 1 teaspoon vanilla extract, and eggs; beat well. Pour batter into prepared pan; bake at 375 for 17 minutes or until wooden pick inserted in center comes out clean. Place on wire rack. To prepare incing, combine 6 Tablespoons butter, milk, and 1/4 cup cocoa in medium saucepan; bring to a boil, stirring constantly. Remove from heat; gradually stir in powdered sugar, pecans and 2 teaspoons vanilla extract. Spread over hot cake. Cool completely on wire rack.
Note: This can also be made in a 13x9inch baking pan. Bake at 375 for 22 minutes.

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