Texas Sheet Cake

 I never had Texas Sheet cake growing up but I have had Cafeteria Cake and they're pretty much the

same thing! With but one exception- the Texas cake is topped with Pecans but the Cafeteria Cake is topped with walnuts.

I loved this cake and the only time I ever ate it was when Mom let me buy lunch at school. I have to admit, it was one of the best cakes I ever ate and the ladies in the cafeteria did cake baking proudly! To this day I can appreciate their care as they put together great lunches and great cakes.

• 2 cups all-purpose flour (level)
• 2 cups granulated sugar
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 3/4 cups water
• 1/2 cup butter
• 1/2 cup unsweetened cocoa powder, divided
• 1/2 cup low-fat buttermilk
• 1 tbsp vanilla extract, divided
• 2 large eggs

The Glaze:

• 6 tbsp butter
• 1/3 cup fat-free or low-fat milk
• 3 cups powdered sugar
• 1/4 cup chopped pecans

1. Spray and flour with 2 tbsp flour a 15x10 jelly roll pan.
2. Whisk together the flour, sugar. baking powder, cinnamon, and salt.
3. Combine the 3/4 cup water with 1/2 cup butter and 1/4 cup cocoa powder in a saucepan and bring to the boil, stirring frequently. Cool.
4. Pour the cooled mixture into the flour mixture and beat on medium speed until well blended.
5. Add in the buttermilk, vanilla, and eggs and beat well.
6. Pour into the pan and smooth it out.
7. Bake for exactly 12 minutes.
8. Remove and cover in glaze:
9. 1/3 cup milk, 6 tbsp butter, and powdered sugar.
10. Mix well and spread over warm cake.
11. Top with chopped nuts and cool.