Texas Sheet Cake

• 2 t all purpose flour
• 2 c all purpose flour
• 2 c granulated sugar
• 1 t baking soda
• 1/4 t salt
• 3/4 c water
• 1/2 cup butter
• 1/4 cup unsweetened cocoa
• 1/2 cup low-fat buttermilk (can be 1%)
• 2 large eggs
• Icing:
• 6 T butter
• 1/3 c fat-free milk
• 1/4 c unsweetened cocoa
• 3 c powdered sugar
• 1/4 cup chopped pecans (optional)
• 2 t vanilla extract

1. Preheat oven to 375 F
2. coat 15x10 jelly-roll pan with cooking spray and dust with 2 t flour and set pan aside.
3. LIghtly spoon flour into dry measuring cups: level with a knife. Combine 2 cups flour and next 3 ingredients in a large bowl: stir well with a a wisk.
4. Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan. Bring to a boil, stirring frequently. Remove from heat and pour into flour mixture.
5. Beat mixture at medium speed until well-blended. Add buttermilk, vanilla and eggs. Beat well.
6. Pour into pan and bake at 375 F for 17 minutes or until done. Cool on wire rack.
7. Prepare icing: combine 6 T butter, milk and 1/4 cup cocoa in medium saucepan, bring to a boil, stirring constantly. Remove from heat and gradually stir in powdered sugar, pecans and 2 t vanilla. Spread over hot cake and cool completely on wire rack.
8. (Can also cook in 13 x 9 pan - bake 375 F for 22 min.

flour, flour, sugar, baking soda, salt, water, butter, unsweetened cocoa, lowfat buttermilk, eggs, icing, t, milk, unsweetened cocoa, powdered sugar, pecans, vanilla

Taken from www.epicurious.com/recipes/member/views/texas-sheet-cake-50123742 (may not work)