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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 185.7
  • Total Fat: 6.8 g
  • Cholesterol: 31.5 mg
  • Sodium: 83.5 mg
  • Total Carbs: 30.4 g
  • Dietary Fiber: 0.8 g
  • Protein: 2.0 g

View full nutritional breakdown of Cooking Light's Texas Sheet Cake calories by ingredient
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Cooking Light's Texas Sheet Cake

Submitted by: KIGGLES1208


Number of Servings: 28

Ingredients

    CAKE:
    Cooking spray
    2 teaspoons all-purpose flour
    2 cups all-purpose flour
    2 cups granulated sugar
    1 teaspoon baking soda
    1/4 teaspoon salt
    3/4 cup water
    1/2 cup butter
    1/4 cup unsweetened cocoa
    1/2 cup low-fat buttermilk (I used skim milk because that's what we had in the house)
    1 teaspoon vanilla extract
    2 large eggs

    ICING:
    6 tablespoons butter
    1/3 cup fat-free milk (again, I used skim)
    1/4 cup unsweetened cocoa
    3 cups powdered sugar
    1/4 cup chopped pecans (I omitted these)
    2 teaspoons vanilla extract

Directions

Preheat oven to 375 F.

To prepare the cake, coat a 15 x 10 jelly-roll 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 3 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 F for 17 minutes or until a wooden pick inserted in center comes out clean. Place on 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.

Note: You can also make this recipe in a 13 x 9 inch baking pan. Bake at 375 F for 22 minutes. (This is the size pan that I used.)

Number of Servings: 28

Recipe submitted by SparkPeople user KIGGLES1208.






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