Texas Sheet Cake

For the Cake: Cooking spray 2 teaspoons all-purpose flour 2 cups all-purpose flour 2 cups granulated sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon ¼ teaspoon salt ¾ cup water ½ cup butter ¼ cup unsweetened cocoa ½ cup buttermilk 1 teaspoon vanilla extract 2 large eggs

For the Icing: 6 tablespoons butter ⅓ cup milk ¼ cup unsweetened cocoa 3 cups powdered sugar ¼ cup chopped pecans, toasted 2 teaspoons vanilla extract

Preheat oven to 375°. To make the Cake: Coat a 15 x 10-inch jelly-roll pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (2 cups flour through salt) in a large bowl; stir well with a whisk. Combine water, ½ cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat at medium speed of a mixer 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. To make the Icing: Combine 6 tablespoons butter, milk, and ¼ cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat, and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. Spread over hot cake. Cool completely on wire rack.

NOTES: You can also make this recipe in a 13 x 9-inch baking pan. Bake at 375º for 22 minutes.