Description
A moist chopped cake topped with a sweet chocolate frosting studded with pecans
Ingredients
Scale
- cooking spray
- 2 tsp all-purpose flour
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 3/4 cup water
- 1/2 cup butter
- 1/2 cup unsweetened cocoa, divided
- 1/2 cup low-fat buttermilk
- 1 tbsp vanilla extract, divided
- 2 large eggs
- 6 tbsp butter
- 1/3 cup fat-free milk
- 3 cups powdered sugar
- 1/4 cup chopped pecans, toasted
Instructions
- Preheat oven to 375F. Spray a 15 x 10 inch jelly-roll pan with cooking spray and dust with 2 tsp flour. Set aside.
- Weigh or lightly spoon 9 oz (2 cups) flour into dry measuring cups; level with a knife. Combine flour with sugar, baking soda, cinnamon, and salt in a large bowl.
- In a small saucepan, combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa. Bring to a boil, stirring frequently. Pour chocolate mixture into flour mixture and beat with a mixer until well-blended. Mix in buttermilk, 1 tsp vanilla, and eggs. Beat well before pouring batter into prepared pan. Bake at 375F for 17 minutes or until an inserted toothpick comes out clean. Place pan on a wire rack.
- In a saucepan, combine 6 tbsp butter, fat-free milk, and 1/4 cup cocoa. Bring to a boil, stirring constantly. Remove from heat and gradually stir in powdered sugar. Add 2 tsp vanilla and pecans. Spread frosting over hot cake and allow cake to cool completely on a wire rack.
Notes
From Cooking Light Jan/Feb 2012
*Note–these bars freeze well, even frosted! Just wrap them well before freezing.
- Prep Time: 20 mins
- Cook Time: 17 mins