Texas Sheet Cake

Texas Sheet Cake

cake:

2 cups gluten-free flour mix*

1 tsp xanthan gum

2 cups sugar

1/2 cup cocoa

2 sticks margarine or butter

1/2 cup water

1 cup milk

1 tsp baking soda

2 eggs

1 tsp vanilla

frosting:

1 stick butter

2 1/2 cups powdered sugar

1/2 cup cocoa

1 tsp vanilla

1/3 cup milk

Heat oven to 350. In large bowl, mix together flour, xanthan gum, and sugar. In medium saucepan, melt 2 sticks butter and then add cocoa and water. Bring to boil and remove from heat. Pour chocolate mixture into flour mixture. Add milk, eggs, and vanilla. Mix well.

Pour batter into greased jelly roll pan, 15 1/2 x 11 in size. Bake 20 minutes.

Meanwhile for frosting, melt 1 stick butter in medium saucepan. Add powdered sugar, cocoa, vanilla, and milk. Bring to a boil and remove from heat. Pour hot frosting over warm cake. Serve warm.

*Ahhhh...gluten free flours. If you don't already know, using a mixture of flours works best. The mixture I used for this recipe is 2 parts rice flour, 2/3 part potato starch flour, and 1/3 part cornstarch. After mixing these together, you then measure and use in place of wheat flour in your recipes. I find this particular flour mixture works well, and the flours are not too difficult to find in my area. I am not a huge fan of online shopping when it comes to food, as I don't like to wait, so if I can find it in a nearby store, then it's a winner in my book.

Potato starch flour is not the same thing as potato flour. You can find it in a health food store like Whole Foods or Sprouts. I found this mixture recipe in Bette Hagman's book, The Gluten-Free Gourmet.