Chocolate Sheet Cake
Easy & Delicious!

Cake: Cooking spray, 2 teaspoons all-purpose flour, 2 cups all-purpose flour, 2 cups granulated sugar, 1 tsp baking soda, 1 tsp ground cinnamon, 1/4 tsp salt, 3/4 cup water, 1/2 cup butter or stick margarine, 1/4 cup unsweetened cocoa, 1/2 cup low-fat buttermilk, 1 tsp vanilla extract, 2 large eggs.

Preheat over to 375.  To prepare cake, coat a 15x10 inch jelly roll pan or a 13x9 baking pan with cook spray and dust with 2 tsp flour. Combine 2 cups flour and next 4 ingredients in a large bowl; sitr well with a whisk. Combine water, 1/2 cup butter, and 1/4 cup cocoa in small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat with a mixer at medium speed until well blended. Add buttermilk, 1 tsp vanilla, and eggs; beat well. Pour into prepared pan and bake at 375 for 17 minutes for jelly roll pan or 22 minutes for 13x9 baking pan or until a wooden pick comes out clean. Place on wire rack.

Icing: 6 tbl 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 tsp vanilla extract.

Combine 6 tbl 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 tsp vanilla. Spread over hot cake. Cool completely on wire rack. Yield 20 servings.