Dessert -- Texas Sheet Cake
2 cups all-purpose flour
2 cups granulated sugar
1 and one half tsp cinnamon
1 tsp. baking soda
Pinch of salt
Three quarters cup water
One half cup butter
One quarter cup unsweetened powdered cocoa
2 tsp. pure vanilla
One half cup buttermilk
2 eggs
Preheat oven to 375 degrees. Spray a 13 x 9 pan with non-stick cooking spray and shake flour onto pan coating all sides. Combine flour, sugar, cinnamon, baking soda and salt and stir. Combine water, butter and cocoa in a saucepan and bring to boil, remove from heat and pour into flour mixture. Beat with mixer until blended and then add vanilla, buttermilk and eggs and beat until smooth. Pour batter into pan and bake for 20 - 25 minutes. Allow cake to cool before frosting the cake with the following:
Frosting
1 cup sugar
One third cup milk
One third cup butter
1 cup semisweet chocolate chips
In a saucepan, combine sugar, milk, and butter and bring to a boil stirring constantly. Remove from heat and stir in chocolate chips and stir until melted. Spread over cake and allow to cool for at least 1 hour before cutting.
The Skinny: Use your favorite egg and sugar substitutes.
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