100 Healthy Dessert Ideas Challenge - Texas Sheet Cake

I recently joined Twitter (I know, a little late to the game), and started following several cooking and baking twitter accounts. One account that I followed, Cooking Lite, tweeted a link to 100 Healthy Dessert Ideas. I thought it would be interesting to see how many of these items I could bake. I decided to set a goal of baking one item per week off the list. The first item off the list is the Texas Sheet Cake. 

Ingredients: 
Cooking spray 
2 teaspoons all-purpose flour
2 cups all-purpose flour
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

To toast the pecans, preheat the oven to 350°. Spray a baking tray with cooking oil and then spread the pecans out on the baking tray. Prior to putting in the oven, place the oven rack closest to the broiler. Toast for approximately five minutes. The pecans will give off an aromatic smell when they are toasted. Be careful, as the pecans scorch easily. 

Baking Instructions:

Preheat oven to 375°.

Coat a 13 x 9-inch pan with cooking spray, and dust with 2 teaspoons all-purpose flour. Set aside.

Lightly spoon 2 cups all-purpose flour into dry measuring cups. Level with a knife. Combine 2 cups all-purpose flour and the next four ingredients (through the salt) in a large bowl, stirring well with a whisk.

Combine 3/4-cup water, 1/2-cup butter, and 1/4-cup cocoa in a small saucepan. Bring to a boil, stirring frequently. 

Add the cocoa mixture to the flour mixture. Beat at medium speed with an electric mixer until well blended. Add buttermilk or yogurt, 1 teaspoon vanilla and eggs. Beat well. 

Pour batter into the prepared pan. Bake at 375° for 22 minutes or until a wooden pick inserted in the center comes out clean. Place on a wire rack to cool.

Chocolate Frosting: 

Combine 6 tablespoons butter, fat-free milk and remaining 1/4-cup cocoa in a saucepan. Bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar and remaining 2 teaspoons of vanilla. Spread over the hot cake.

 Sprinkle cake with pecans and cool completely on wire rack.

The cake came out great. I was a little concerned pouring icing over a hot cake. Most cake recipes call for a waiting period until the cake has cooled down completely to apply the frosting. Needless to say my brother and his friends thoroughly enjoyed the cake. Here's what it looked like the next day:

Link to the 100 Healthy Dessert Ideas: http://www.cookinglight.com/food/recipe-finder/healthy-dessert-ideas-00412000076052/page103.html

Link to the Texas Sheet Cake Recipe: http://www.myrecipes.com/recipe/texas-sheet-cake-10000001654622/