Like most of the internet, I fell in love with “The Pioneer Woman,” several years ago.
Anyway, two years ago she posted a recipe for “The Best Chocolate Sheet Cake. Ever.” At the time, I wanted to make the recipe gluten-free. Somehow life intervened and I never got around to doing it.
Well, Ree’s new cookbook was just released. To celebrate, I sat down a few weeks ago and converted the recipe. I’ll admit, I was curious. In the introduction, she calls the cake, “The Best Chocolate Sheet Cake. Ever.” That sets the bar pretty high! And I love chocolate cake — that’s why there’s a chocolate cake slice on the cover of my cookbook? I am a woman who really loves chocolate cake!
I have to say, this recipe lived up to its name. Between the cake and the icing, the recipe uses almost two pounds of butter; so, you know it is going to be good. Every person I handed a slice to tipped back their head and moaned with pleasure upon taking a bite. (Okay, maybe they didn’t do that exactly but I knew they wanted to. The cake is that good!) A cross between a brownie and rich chocolate cake, this recipe is a winner. Plus, you’d never know the converted recipe is gluten-free. The texture is smooth and silky. I don’t even think Ree would be able to tell the difference between her version and my gluten-free version.
The cake is big. In fact, you might know this recipe as “Texas Sheet Cake.” If you are hosting a party, this is the cake to make. Everyone will swoon with joy and, I promise, your party will be a hit. And if you aren’t hosting a party? Make the cake anyway! It freezes nicely, icing and all!
- For the Cake
- Dry Ingredients
- 1 cup white rice flour
- ½ cup sweet rice flour
- ½ cup cornstarch
- 2 cups granulated sugar (reduce to 1½ cups if desired.)
- 1 teaspoon baking Soda
- ¼ teaspoons salt
- Wet Ingredients
- 2 sticks butter
- 5 Tablespoons natural cocoa powder (yes, this is a wet ingredient.)
- 1 cup boiling water
- ½ cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Grease a 12x18x1 pan with nonstick cooking spray. Set aside.
- In a large bowl, whisk together the dry ingredients. Set aside.
- In a medium saucepan, melt the butter over medium heat. Add cocoa powder and stir to combine.
- Reduce heat to low and allow mixture to cook for 3 minutes.
- Stir in boiling water and cook for 30 seconds.
- Remove from heat and allow to cool for 30 seconds.
- Pour mixture over dry ingredients. Stir to combine. (You can use a balloon whisk for this.) Blend until smooth.
- Add buttermilk, eggs, and vanilla, Mix until a batter forms.
- Pour batter evenly into prepared pan.
- Bake for 25 minutes or until cake springs back to the touch.
- Remove cake from the oven.
- Prepare icing. (directions below.)
- Pour icing over the warm cake.