Posts Tagged pecans
Texas Sheet Cake
Posted by Eileen Devlin in Baking, Desserts, Low Calorie on April 9th, 2010
I don’t ever recall having this before. I just saw the picture of a simple chocolate cake that serves a small crowd people and that filled the need I had for this past weekend’s festivities. This turned out different – GOOD different – than I expected as this was not the way I had ever made chocolate cake before!
2 tsp all purpose flour
2 c all purpose flour
2 c granulated sugar
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
3/4 c water
1/2 c butter
1/2 c unsweetened cocoa, divided
1/2 c low fat buttermilk
1 tbsp vanilla extract, divided
2 large eggs
6 tbsp butter
1/3 c fat free milk
3 c powdered sugar
1/4 c chopped pecans, toasted
1. Preheat oven to 375. Coat a 13 x9 in pan with cooking spray, dust with 2 tsp flour.
2. Combine 2 c flour with next 4 ingredients in a large bowl, stir with a whisk. Combine 3/4 c water, 1/2 c butter, and 1/4 c cocoa in a small saucepan; bring to a boil, stirring frequently. Add to flour mixture. Beat with a mixer at med speed until well blended. Add buttermilk, 1 tsp vanilla, and eggs; beat well. Pour batter into prepared pan. Bake for 22 – 25 mins (closer to 25 for me). Place on a wire rack.
3. Combine 6 tbsp butter, fat free milk, and remaining 1/4 c cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat and gradually stir in powdered sugar and remaining 2 tbsp vanilla. Spread over hot cake. Sprinkle with pecans. Cool completely on a wire rack. Makes 20 servings.
I wish I had alternate views of an actual slice for you but I had to leave the party a bit early to go to work. My husband saved me a slice and I ate it by the time I remembered I needed another pic :-p Anyway, as you can see the frosting has a light crispness to the very surface. The frosting is distinct yet the moistness of the cake (I believe d/t the buttermilk) blends nicely with it and gives it a definite richness. Very good! I would definitely make this again for a large event. You can make this the night before and let it cool overnight to save you time.
Nutritional Information:
Calories: 298
Fat: 10 g
Protein: 3.1 g
Carbohydrate: 49.8 g
Fiber: 0.5 g
Cholesterol: 44 mg
Sodium: 188 mg
Dolly Bars
Posted by Eileen Devlin in Baking, Desserts, Low Calorie, Snacks on March 13th, 2010
Otherwise known as seven layer bars (but I counted in this recipe and I didn’t find seven – so I’m not sure what constitutes an actual “layer”) these are ooey, gooey, and absolutely delicious! These are quite simple and since I have never made them before I just stuck with the original recipe I had on hand but the possibilities are endless here. My friend who doesn’t even like coconut said she liked these. You be the judge.
1.5 c graham cracker crumbs (about 9 cookie sheets)
2 tbsp butter, melted
1 tbsp water
1/3 c semisweet choco chips
1/3 c butterscotch chips
2/3 c flaked sweetened coconut
1/4 c chopped pecans, toasted
1 15-oz can fat-free sweetened condensed milk
1. Preheat oven to 350.
2. Line the bottom and sides of a 9 in square baking pan with parchment paper.
3. Place crumbs in a bowl and drizzle with butter and water. Toss with a fork until moist. Gently pat mixture into an even layer in the pan (do not press firmly because the milk needs to seep into the graham cracker crumbs). Sprinkle with chips. Top evenly with coconut and pecans. Drizzle milk evenly over the top. Bake for 25 minutes or until lightly browned and bubbly. Cool completely in pan on a wire rack. Yields 24 small bars or 16 medium sized bars.
What was left 5 hours later. . .
The bottoms came out pretty moist, especially the center pieces. I think I would leave them in the oven a bit longer so the crust is harder. But other than that the taste is wonderful 
Nutritional Information:
Calories: 123
Fat: 4.4 g
Protein: 2.1 g
Carbohydrate: 19.1 g
Cholesterol: 5 mg
Sodium: 64 mg
Fiber: 0.5 g
