Allergy Recipe - Texas Sheet Cake or Brownie Cake by Lisa Lundy author The Super Allergy Girl Cookbook

Hello,

While looking for a gluten-free cake or dessert that I could take to a potluck dinner, I came across this recipe from Lisa A. Lundy author of the Super Allergy Girl Cookbook. This recipe is only posted on her website. Here is the link - http://llundy.wordpress.com/.

My only advice is to go ahead and have everything pre-measured so you can stay on top of things once it is at a "rolling boil".

Texas Sheet Cake or Brownie Cake
From Lisa A. Lundy The Super Allergy Girl Cookbook

Preheat oven to 350º F. This recipe uses a special sized pan and that is important. Use a jelly roll type pan which would measure approximately 15" x 10" x 1 1/2" OR 15" x 10 1/2" x 1". Grease and flour your pan.

In a large mixing bowl, combine and then set aside:

2 cups Gluten-free flour (see note below)
2 cups sugar
1/2 tsp. salt
1 1/2 tsp. xanthan gum

In a medium saucepan, combine and bring to a rolling boil and then set aside:

2 sticks of acceptable margarine or shortening (DF - Fleischmann's Unsalted Margarine or DFSF - Spectrum Organic Shortening)
1 cup water
4 tbs. cocoa

Once you have completed the above two steps, mix together:

1/4 cup water combined with 1 tbsp. Ener-G egg replacer

Then Add:

1 tsp baking soda
1/2 cup non-dairy milk substitute (Rice Milk)
1 tbs. vinegar
1 tsp vanilla

Mix well. Add the second two mixtures to the first flour mixture and combine until smooth. Pour into your prepared shallow baking pan. Bake in a 350º F oven for 20-23 minutes or until done. Watch so it does not over bake. Frost the cake while it is warm. This cake freezes well.

Chocolate Frosting (I use this on regular cupcakes as well. Wonderful and so easy!)

1 stick of acceptable margarine or other shortening (See substitute above.)
4 tbs. cocoa
4-5 tbs. of water or non-dairy milk substitute (Rice Milk)
1 lb (16 oz) acceptable powdered or Confectioner's Sugar
1 tsp vanilla

Combine all ingredients until smooth and creamy.