Ingredients
2 t all purpose flour
2 c all purpose flour
2 c granulated sugar
1 t baking soda
1/4 t salt
3/4 c water
1/2 cup butter
1/4 cup unsweetened cocoa
1/2 cup low-fat buttermilk (can be 1%)
2 large eggs
Icing:
6 T butter
1/3 c fat-free milk
1/4 c unsweetened cocoa
3 c powdered sugar
1/4 cup chopped pecans (optional)
2 t vanilla extract
Preparation
Preheat oven to 375 F
coat 15x10 jelly-roll pan with cooking spray and dust with 2 t flour and set pan aside.
LIghtly spoon flour into dry measuring cups: level with a knife. Combine 2 cups flour and next 3 ingredients in a large bowl: stir well with a a wisk.
Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan. Bring to a boil, stirring frequently. Remove from heat and pour into flour mixture.
Beat mixture at medium speed until well-blended. Add buttermilk, vanilla and eggs. Beat well.
Pour into pan and bake at 375 F for 17 minutes or until done. Cool on wire rack.
Prepare icing: combine 6 T butter, milk and 1/4 cup cocoa in medium saucepan, bring to a boil, stirring constantly. Remove from heat and gradually stir in powdered sugar, pecans and 2 t vanilla. Spread over hot cake and cool completely on wire rack.
(Can also cook in 13 x 9 pan - bake 375 F for 22 min.
