Texas Chocolate Sheet Cake

[kitcat]

I am looking for a chocolate sheet cake recipe that was printed in Cooking Light earlier this year. It had cinnamon in it. The chocolate icing was poured on while cat was still hot.

[Beth]

I think you meant while the cake was still hot... I did a search, but looks like we've just been talking about this one lately....I think the pecans in the icing are my addition since that is the way my sister usually made the original for family gatherings. CL probably omitted them or reduced the amount to 1/4 or 1/2 cup, but you can adjust that to your tastes or restrictions:


* Exported from MasterCook *

Texas Sheet Cake (lightened)

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Cakes Cakes, Cookies and Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
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 or stick margarine
1/4 cup unsweetened cocoa
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
2 large eggs
Icing:
6 tablespoons butter or stick margarine
1/3 cup fat-free milk
1/4 cup unsweetened cocoa
3 cups powdered sugar
3/4 cup pecans -- chopped (or garnish with pecan halves)

Preheat oven to 375 degrees. Coat a 13x9 pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (2 cups flour through salt) in a large bowl;
stir well with a 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 at medium speed of a mixer until well-blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into prepared pan; bake at 375 degrees for 20-25 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.

To prepare the icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat,
and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. Spread over hot cake. Cool completely on wire rack. Yield: 20 servings (serving size:
1 slice).

Note: You can also make this recipe in a 15x10-inch jelly roll pan. Bake at 375 degrees for 17-20 minutes.

NUTRITIONAL INFORMATION:
CALORIES 298 (30% from fat); FAT 10g (sat 5.5g, mono 3.2g, poly 0.7g); PROTEIN
3.1g; CARB 49.8g; FIBER 0.5g; CHOL 44mg; IRON 1.1mg; SODIUM 188mg; CALC 25mg

Description:
"A lower fat version of the classic from Cooking Light"

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Per serving: 237 Calories (kcal); 4g Total Fat; (13% calories from fat); 3g Protein; 50g Carbohydrate; 19mg Cholesterol; 97mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0



[This message has been edited by Beth (edited 10-27-2000).]

[kitcat]

Oops, I did mean cake. Thanks for the recipe. The original version has always been a family holiday tradition.

[Beth]

Originally posted by kitcat:
Oops, I did mean cake. Thanks for the recipe. The original version has always been a family holiday tradition.

Me too. My first memories of that cake are from my elementary school, and it's been a part of many family,school, neighborhood, scout and other gatherings since.