Texas Sheet Cake (aka Texas Spice Cake)

Texas Sheet Cake (aka Texas Spice Cake)

Texas Sheet Cake aka Texas Spice Cake  And now it’s gluten free!

Oh my goodness!  This is ridiculous how good this is!  You absolutely can not tell the difference from the original.  At least that’s what the folks in my family think.  We used to love to eat this cake and I just haven’t even tried since going wheat free.  The other day I was thinking I should at least give it a try.   The only thing now is I have to be careful I don’t eat too much of this addicting stuff.

1 1/4 cups (2 1/2 sticks) unsalted butter  (2 sticks for the cake and the 1/2 stick for the frosting)
1/2 cup unsweetened cocoa (1/4 for cake and 1/4 for frosting)
1 cup water
11 ounces my gluten free flour mix
1 1/2 cups brown sugar (pack it into the cup when you measure)
1 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk – 1/3 cup for the cake and the rest for the frosting
2 eggs
1 tsp vanilla
1 cup confectioners sugar
1 cup coarsely chopped pecans

Preheat the oven to 350.

Put the 2 sticks of butter, 1/4 cup of cocoa and the 1 cup of water in a saucepan and bring it to a boil on medium heat, stirring occasionally.  While that is heating place the dry ingredients (plantain flour, brown sugar, cinnamon, baking soda, and salt) into a mixing bowl and stir together.

Once the liquid comes to a boil, pour it into the dry mixture and beat well.  Next you will add the 1/3 cup of sweetened condensed milk and the vanilla, continuing to blend and then the eggs.  Hand beat the eggs lightly before adding to the mixture.

Originally this recipe is done in a 10 x 15 inch sheet pan, however I just use a 9 x13 inch baking pan.  Spray it with cooking spray, pour the cake batter in a bake it for about 23 minutes until center will lightly spring back.  Don’t get it overdone!

As soon as the cake comes out of the oven, melt the remaining butter in a saucepan and add the remaining cocoa and the confectioners sugar.  After blending that well, stir in the pecans and pour immediately all over the top of the hot cake, spreading it to all the edges.

You don’t have to wait.  This is good hot or cold!

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