INGREDIENTS:
– Cooking spray
– 250 gr.Of All-purpose flour.
– 2 Cups.Of Granulated sugar.
– A small sp.Of Baking soda.
– A small sp.Of cinnamon powder.
– 1/4 small sp.Of Salt.
– 3/4 Cup.Of Water.
– A stick.Of margarine.
– 1/4 Cup.Of Unsweetened cocoa.
– 1/2 Cup.Of Low-fat buttermilk.
– A spoon.Of Vanilla extract.
– 2 large Eggs.
ICING:
– I used a stick.Of margarine.
– 1/3 Cup.Of Fat-free milk.
– 1/4 Cup.Of Unsweetened cocoa.
– 3 Cups.Of Powdered sugar.
– 1/4 Cup.Of toasted Chopped pecans.
– 2 small spoons.Of Vanilla extract.
INSTRUCTIONS:
1. The oven temperature could, as normal, be adjusted to 375°.
2. Be sure to coat a 15.10-inch cooking spray jelly-roll pan and sprinkle with 2 teaspoons of flour, then set it aside for later.
3. Lightly spoon flour into dry mixing cups afterward and level with a knife. Choose a large bowl and mix 2 cups of flour and the next 4 ingredients, combining well with a fork, 2 cups of flour, and salt.
4. After that, you need to apply the buttermilk, the spoon of vanilla extract and beat the eggs well.
5. You should then spread the batter into the prepared plate, baking at 375 ° until, to cook completely, it takes approximately 15 minutes. Place it on a wire shelf.
6. You can prepare the icing in a medium saucepan at this stage by mixing the margarine, milk, and 1/4 cup of cocoa, then bring it to a boil and keep stirring.
7. Remove from the heat immediately and stir in the powdered sugar, pecans, and 2 teaspoons of vanilla.
8. Spread over the hot cake to finish and cool completely on the wire rack & ENJOY.
