Yes, it is supposed to be that thin. Yes, the frosting is supposed to be that sweet. Yes, the cake is supposed to be that moist. Yes, I can eat half the cake in one sitting. Texas Chocolate Sheet Cake is a Southern specialty and by specialty I mean institution. Recipes for this cake are passed down through the generations, and for good reason! This gluten free cake is incredibly, undeniably, scrumptiously delicious. Although every family's recipe may vary slightly, they all rely on very basic ingredients and come together simply. What could be better then that?
|Source||Submitted by Danielle C.|
Preheat oven to 350 degrees and line a 15 1/2x10 1/2-inch jelly roll pan with parchment paper.
In a mixing bowl, combine flour, sugar, xanthan gum, cinnamon and salt. Blend thoroughly.
In a saucepan, bring water, 6 oz. butter and cocoa powder to a boil. Whisk occasionally. Turn off heat and let this mixture cool slightly.
In a measuring cup, whisk together the buttermilk, 1 tsp. vanilla, eggs and baking soda.
Pour chocolate mixture over flour mixture and whisk to a smooth paste. Add the buttermilk mixture and whisk until a batter is formed.
Pour into prepared pan and bake 20-30 minutes.
While cake is baking, make the icing. Chop pecans finely if using.
Melt butter in a saucepan. Add cocoa, stir to combine. Turn off the heat and add the milk, vanilla, salt and powdered sugar. Whisk until smooth.
Pour over the warm cake. Sprinkle with the chopped pecans.
Let cool completely before eating.