Chocolate cake, meet my lovehandles.

Yikes this chocolate cake is sinfully good. It's my third from scratch cake and maybe the best yet, but how can anything beat chocolate cake? Not possible. This stuff is amazing. Warning: do not attempt to eat without a big glass of milk. Thanks to Michelle for recommending this recipe on her blog!



Texas Sheet Cake (from Cooking Light magazine)

Cake Ingredients:
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)
1 teaspoon vanilla extract
2 large eggs

ICING Ingredients:
6 tablespoons butter
1/3 cup fat-free milk
1/4 cup unsweetened cocoa
3 cups powdered sugar
2 teaspoons vanilla extract
optional: 1/4 cup chopped pecans

Preheat oven to 375 F.

To prepare the cake, coat a 13x9 cake 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 22 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.