I'm a bake-from-the-box kinda gal, so when I make a cake from scratch it's kind of a big deal, well for me at least. I have to admit I've had a monster-size craving for chocolate lately too. So along with a growing concern for the snugness for which my jeans are fitting, I thought I'd try a lighter version of a potluck classic - Texas Sheet Cake from Cooking Light. And it turned out great - very yummy - hard to believe it's the "light" version!

Ingredients
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
1 large eggs
6 tablespoons butter
1/3 cup fat-free milk
3 cups powdered sugar
1/4 cup chopped pecans

Directions
Preheat oven to 375 degrees. Coat a 13x9-inch pan with cooking spray, dust with 2 teaspoons flour. Set aside.


Combine 2 cups flour and next 4 ingredients - through salt in bowl - stirring well with a whisk.

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


Add to flour mixture. Beat at medium speed with mixer until blended. Add buttermilk, 1 teaspoon vanilla and eggs; beat well.

Pour batter into prepared pan. Bake at 375 for 22 minutes or so. Place on wire rack to cool.


Combine 6 tablespoons butter, fat-free milk and remaining 1/4 cup cocoa in a saucepan; bring to a boil - stir occasionally.



Remove from heat. Gradually stir in powdered sugar and remaining 2 teaspoons vanilla.


Spread over hot cake. Sprinkle cake with pecans. Cool completely on wire rack.