Texas Sheet Cake

I volunteered to make a dessert for a church dinner and decided to make Texas sheet cake.  In all honestly I hate church dinners so I always (at least when I go) volunteer to bring something so that I have something to eat even if it is just cake (which is really fine with me most days).  This recipe works great gluten-free, makes a lot, is easy to make and everyone loves to eat it.  Chocolate is great for a crowd because no one knows that it is gluten-free and I can add whatever flours that I want.  I had some really dark finger millet that I needed to use and added it in and you cannot tell because of the chocolate.

Texas Sheet Cake

Texas Sheet Cake
2 cubes butter
4 T cocoa
1 cup water
2 cups flour
2 cups sugar (I never put that much in)
1/2 cup milk
1 t baking soda
1 t vanilla
2 eggs beaten

Grease and flour a jelly roll pan and preheat oven to 400.
Mix flour and sugar in a large bowel.
Melt butter in a pan and add cocoa and water, bring to a boil.
Pour over flour and sugar mixture and mix well.
Add milk, baking soda, vanilla and eggs.

Bake at 400 for 15 minutes.

While the cake is baking make the icing.
1/2 cup butter
2 T cocoa
1 t vanilla
6 T milk
4 cups powdered sugar

Melt butter and add cocoa, vanilla and milk.  Bring to a boil.
Add powdered sugar and mix well.
Ice cake while cake and icing are hot.

This would work fine with egg replacer.  If Brooke is making this for a crowd (and not for family) she cuts the butter in half in the cake to save a little money and no one notices.  You can also put water in for all of the milk or use any milk alternative you desire.