This recipe is taken from Cooking Light Magazine, March 2000 issue, page 151. I have made it many times as it is lower in fat, only 10g per slice, and 298 calories.
2 t flour
1/2 c butter
2 c flour
1/4 c cocoa
2 c granulated sugar
1/2 c low-fat buttermilk
1 t baking soda
1 t vanilla
1 t cinnamon
2 large eggs
1/4 t salt
1/4 c water
Preheat oven to 375 degrees. Coat a 15 x 10-inch jelly-roll pan with cooking spray, and dust with 2 t flour. Set aside.
Lightly spoon flour into dry measuring cups, level with knife. Combine 2 c flour, sugar, soda, cinnamon and salt in large mixing bowl. Stir well with a whisk. Combine water, 1/2 c butter and 1/4 c 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, vanilla and eggs; beat well.
Pour batter into prepared pan; bake at 375 degrees for 17 minutes or until wooden pick inserted in center comes out clean. Place on a wire rack.
Icing:
6 T butter
3 c powdered sugar
1/3 c fat-free milk
1/4 c chopped pecans, toasted
1/4 c cocoa
2 t vanilla extract
Combine butter, milk and coca in a medium saucepan; bring to a boil, stirring constantly. Remove from heat and gradually stir in powdered sugar, pecans and vanilla. Spread over hot cake. Cool completely on wire rack. Yield 20 servings.(serving size: 1 slice)
Cake can be baked in a 13 x 9-inch baking pan at 375 degrees for 22 minutes.
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