Texas Sheet Cake

We just can't get enough of Texas cuisine! Brisket, BBQ, breakfast tacos...and now Texas Sheet Cake! This is a recipe from Cooking Light from the Jan/Feb 2012 issue. It was the number 2 best chocolate recipe featured in the past 25 years of the magazine. I also made the number 1 recipe which was classic-walnut brownies. But the Texas Sheet Cake was the best by my estimation. So here we go....

Ingredients:
2 tsp. all purpose flour (to dust the 15 x 10 jelly roll pan)
2 cups all-purpose flour (or if you are really into it, 9 ounces of flour)
2 cups sugar
1 tsp baking soda
1 tsp. ground cinnamon
1/4 tsp salt
3/4 cup water
1/2 cup butter
1/2 cup unsweetened cocoa, divided
1/2 cup low-fat buttermilk
1 Tbsp. vanilla, divided
2 large eggs
6 Tbsp. butter
1/3 cut fat-free milk
3 cups powdered sugar
1/4 cup chopped pecans, toasted

Preheat oven to 375.
Coat a 15x10 inch jelly-roll pan with cooking spray; dust with 2 tsp. flour. Set aside.
Weigh or lightly spoon 9 oz. (2 cups) flour into dry measuring cups; level with a knife. Combine the 9 oz. flour and next 4 ingredients (through salt) in a large bowl. Combine 3/4 cup water, 1/2 cup butter, and 1/3 cup cocoa in a saucepan; bring to a boil, stirring frequently. Pour into flour mixture. Beat with a mixer at medium speed until well blended. Add buttermilk, 1 tsp. 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.
Combine 6 Tbsp. butter, fat-free milk, and 1/4 cup cocoa in a saucepan. Bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar; stir in 2 tsp vanilla and pecans. Spread over hot cake. Cool completely on wire rack.
This recipe makes 20 servings and really is delicious! Hope Y'all love it!!