For my ward Christmas party this year I signed up to take a Texas Sheetcake, gluten free of course. We have several people that have Celiac Disease or need to eat gluten free in our ward and I for one don't like missing out, so I made this so we could enjoy dessert too. I had never made a Texas Sheetcake, regular or gluten free so I went in search of a gluten free recipe. I found this recipe here. I did a trial run to make sure it would work. At first I wasn't so sure because we cut into it while it was still warm and it was a gooey mess, even though it was still delicious. I definitely recommend letting this cool completely so it can set up.
Sheetcake
1 cup butter
1 cup water
5 Tbsp cocoa
2 cups gluten free flour mix (I used Sun Flour Mills Whole Grain All Purpose Flour)
1 tsp xanthan gum
2 cups white sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk (or sour milk)
2 eggs
Preheat oven to 350 degrees F and spray a 10 x 15 inch pan with cooking spray. Combine the butter, water & cocoa in a saucepan on medium heat. Bring mixture to a boil, then remove from heat.
In a mixing bowl combine the flour, xanthan gum, sugar, baking soda, and salt. On medium speed mix in the buttermilk and eggs. After 1 minute add the cocoa mixture and mix until well combined, scraping sides.
Pour batter into prepared pan and bake in preheated oven for 20-25 minutes or until a toothpick inserted comes out clean. As soon as the cake is out of the oven begin making the icing.
Fudge Icing
5 Tbsp cocoa
6 Tbsp milk
1/2 cup butter
1 tsp vanilla
4 cups powdered sugar
In a large saucepan, combine the milk, cocoa & butter. Bring to a boil, then remove from heat. Stir in vanilla and powdered sugar, mixing until well blended and smooth. Spread icing over warm cake. Let cool completely so it can set up before cutting.
