Ingredients for 20 servings
¼ cup chopped pecans, toasted
¼ teaspoon salt
1/3 cup fat-free milk
½ cup butter
½ cup low-fat buttermilk
½ cup unsweetened cocoa, divided
¾ cup water
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 tablespoon vanilla extract, divided
2 cups all-purpose flour (about 9 ounces)
2 cups granulated sugar
2 large eggs
2 teaspoons all-purpose flour3 cups powdered sugar
6 tablespoons butter
Preheat oven to 375°.
Coat a 13 x 9-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.
Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Combine ¾ cup water, ½ cup butter, and ¼ cup cocoa in a small saucepan; bring to a boil, stirring frequently. Add to flour mixture. Beat at medium speed with an electric mixer until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into the prepared pan. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
Combine 6 tablespoons butter, fat-free milk, and remaining ¼ cup cocoa in a saucepan; bring to a boil, stirring constantly. 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.