Chocolate Sheet Cake

*Chocolate Sheet Cake*
Makes 20 servings

Dense and chocolatey.   I have adapted this recipe from one I found in a Cooking Light Book entitled"The Best Of Cooking Light."

For the cake:
2 tsp plain flour
280g of plain flour (2 cups)
383g of granulated sugar (2 cups)
1 tsp bicarbonate of soda (baking soda_
1 tsp ground cinnamon
1/4 tsp salt
180ml of water (3/4 cup)
125g of butter (1/2 cup)
30g of cocoa powder, sifted (1/4 cup)
120ml of low fat buttermilk (1/2 cup)
1 tsp vanilla extract
2 large free range eggs

For the icing:
6 TBS butter
30g of cocoa powder, sifted (1/4 cup)
78ml of skim milk (1/3 cup)
390g of icing sugar, sifted ( confectioners sugar, 3 cups)
2 tsp vanilla extract
30g of chopped pecans, toasted (1/4 cup)

Preheat the oven to 190*C/375*F/ gas mark 5.  Spray a 15 by 10 inch baking tray with sides with some cooking spray.  (cake release spray)  Dust with the 2 tsp flour.   Set aside.

Sift the flour into a bowl along with the cinnamon and soda.   Whisk in the salt and sugar.   Bring the water, butter and cocoa powder to the boil, stirring constantly.  Remove from the heat and pout into the flour mixture.  Beat with an electric whisk until smooth.   Beat i nthe eggs, buttermilk and vanilla.  Pour this batter into the prepared pan.  Bake for about 17 minutes or until a toothpick inserted in the centre comes out clean and the top springs back when lightly touched.

To make the icing, cimbine the butter, milk and cocoa powder in a saucepan.  Bring to the boil stirring constantly.   Remove from the heat and beat in the icing sugar, vanilla and pecans.   Spread over the hot cake.  Cool completely before cutting into squares to serve.

Note - You may also bake this in a 12 by 9 inch baking pan  In crease the baking time to 22 minutes.