Texas Sheetcake

Okay...so this doesn't fall into the "low cal" category...but could we call it healthy?  Chocolate makes everyone happier...and if you are happier, you are healthier, right?  It has good stuff in it like eggs and fat free milk...you can't deny that those ingredients are good for you.  OKAY...so I'm stretching here a little bit.  But hey...we all need chocolate cake.  I remember listening to some stand up comedy by Bill Cosby where in the bit, his wife told him one morning to go downstairs and fix the children some breakfast.  It was 6 o'clock in the morning and he definitely did not want to go down and fix breakfast, he even said...."isn't eating at 6 in the morning bad for your stomach?"  After some strong coaxing - he did indeed go downstairs to "fix" breakfast.  After he did some slamming of the pan and ingredients...one of his kids spotted the chocolate cake behind him...and you know what happened next... They had Chocolate Cake for breakfast and they sung their dad's praises with "Dad is great....(listen to the bit right after the recipe below!)

Ingredients:
Cooking spray
2 teaspoons all-purpose flour
2 cups all-purpose flour (about 9 ounces)
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup butter
1/2 cup unsweetened cocoa, divided
1/2 cup low-fat buttermilk
1 tablespoon vanilla extract, divided
2 large eggs
6 tablespoons butter
1/3 cup fat-free milk
3 cups powdered sugar
1/4 cup chopped pecans, toasted

Directions:
1. Preheat oven to 375°.
2. Coat a 15 x 10-inch jelly-roll pan with cooking spray; dust with 2 teaspoons flour. Set aside.
3. Weigh or lightly spoon 9 ounces (2 cups) flour into dry measuring cups; level with a knife. Combine 9 ounces flour and next 4 ingredients (through salt) in a large bowl. Combine 3/4 cup water, 1/2 cup butter, and 1/4 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 teaspoon 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.
4. Combine 6 tablespoons 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 teaspoons vanilla and pecans. Spread over hot cake. Cool completely on wire rack. Recipe Source: Cooking Light

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