Big News

I have BIG news.

In exactly one month, my husband and I are moving to St. Louis.

Being one of the biggest Chicago-lovers I know, this move is not going to be easy (to put it lightly).

The positive news is that since I quit my job, I will have the month of August to relish my last days of city living. I will also be packing our condo, and diligently working on my Chicago Bucket List.

As a farewell to my coworkers, I thought I’d leave them with a sweet treat to remember me by: Texas Sheet Cake. This recipe from Cooking Light cuts out a whole stick of butter from the original recipe, without reducing the richness of the cake. Also, I sprinkled pecans on only half the cake to so everyone could have their preference. This dessert is a real winner with a scoop of vanilla ice cream! 

Texas Sheet Cake

What You Need

  • 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
  • 2/3 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

What To Do

  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.
  4. 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.
  5. Pour batter into the prepared pan.
  6. Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
  7. 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.
  8. Cool completely on wire rack.

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