Try this Gluten-free Texas Sheet Cake recipe, or contribute your own.
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1. Spray jelly roll pan (about 15.5"x10.5"x1") with cooking oil.
2. In your mixing bowl, combine gluten-free flour, xantham gum (if not in flour), sugar, baking soda and salt; set aside.
3. In a medium saucepan, combine butter, cocoa and 1 cup of water. Bring just to boiling, whisking constantly. remove from heat. and add to dry ingredients, beat until combined.
4. Add buttermilk, eggs and vanilla to mixing bowl and beat for one minute on low-medium speed.
5. Pour batter into greased pan. Bake at 350 for 23-26 minutes. A toothpick inserted into cake will come out with moist crumbs attached, but not wet batter.
6. Place pan on a cooling rack to cool a bit while you prepare the frosting.
Fudge Frosting:
1. Using a medium glass bowl, melt the stick of butter oil microwave. Whisk in cocoa powder, then heat for 1 minute. Add powdered sugar and milk alternately, beating with a hand mixer until creamy. Add vanilla last, beating in until mixed well.
2. While still warm, pour frosting over the hot cake. Work quickly to gently spread to cover.
3. Allow to cool completely before cutting. You can refrigerate to speed up the process. You can cut in a 5x3 pattern for 15 big slices or a 6x4 pattern for 24 smaller slices, or whatever you prefer! If I'm bringing this somewhere that there are a lot of desserts I've even cut into a 7x5 patter for 35 smaller pieces.
**If your flour blend already contains xanthin gum or guar gum, omit the cantina gum called for in this recipe.
As always, be sure to double-check your ingredients for gluten.
For the cocoa powder, I like to use about 1/2 of dutch-processed or Saco blend cocoa and 1/2 Hershey's special dark cocoa. That is how I achieve a nice dark brown to the cake and icing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2053g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 6204 | ||
Calories from Fat: 4338 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 482g | 643 % | |
Saturated Fat 304.4g | 1522 % | |
Monounsaturated Fat 126.1g | ||
Polyunsanturated Fat 18.1g | ||
Cholesterol 1245.8mg | 383 % | |
Sodium 115911.3mg | 3997 % | |
Potassium 3510.8mg | 92 % | |
Total Carbohydrate 442.8g | 130 % | |
Dietary Fiber 13.7g | 55 % | |
Sugars, other 429.1g | ||
Protein 45g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6204
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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