·
·
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
·
1/4 cup chopped
pecans, toasted
·
2 teaspoons vanilla
extract
P Preheat oven to 375°.
2.
To prepare the cake, coat a 15 x 10-inch jelly-roll pan with
cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.
3.
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° for 17 minutes or until a wooden pick inserted in
center comes out clean. Place on a wire rack.
4.
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.
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