Sheet Cake recipe


  • 2 cups Granulated sugar
  • 2 teaspoons All purpose flour , for dusting pan
  • 2 cups All purpose flour , for cake recipe
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Salt
  • 3/4 cup Water
  • 1/2 cup Butter
  • 1/4 cup Unsweetened Cocoa
  • 1/2 cup Low Fat Buttermilk
  • 1 teaspoon Vanilla Extract
  • 2 large Eggs
  • ICING --
  • 6 tablespoons Butter
  • 1/3 cup Skim milk
  • 1/4 cup Unsweetened Cocoa
  • 3 cups Powdered sugar
  • 1/4 cup Pecan chopped
  • 2 teaspoons Vanilla extract

Cooking Instructions

Preheat oven to 375.

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.

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.

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 for 22 minutes.

11 Mar 2011     1384 views     NON-Vegetarian       Bakeries > Cakes

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