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
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.