Gluten Free White Texas Sheet Cake Food

GLUTEN-FREE TEXAS SHEET CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 18x13x1-inch baking pan with cooking spray.
• Combine butter, water, and cocoa powder in a saucepan over medium heat. Stir together and bring to a boil. Remove from heat and mix in sugar and vanilla extract. Set aside and allow to cool, about 15 minutes.
• Whisk together buttermilk and eggs in a small bowl. Combine gluten-free flour, baking soda, and salt in a large bowl, mixing well. Add buttermilk-egg mixture, followed by cocoa mixture. Stir batter well until no lumps remain. Pour into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted comes out clean and the cake is starting to pull from the sides of the pan, 25 to 35 minutes. Allow to cool for 15 minutes before frosting.
• Combine butter, cocoa powder, and milk in a saucepan over medium heat to make the frosting. Bring to a boil. Remove from heat once milk is boiling and whisk in confectioners' sugar and vanilla. Pour frosting over the warm cake and spread evenly over the tops and the sides with a spatula. Sprinkle with chopped pecans.
• Allow cake and frosting to cool completely before serving, about 30 minutes.

GLUTEN-FREE WHITE CAKE

Steps:

• Preparing to bake: Heat the oven to 375 degrees F. Lay down greased parchment paper into two 9-inch cake pans.
• Combining the dry ingredients: Whisk together the flour mix, psyllium, baking powder, and salt. Set aside.
• Mixing the wet ingredients: Stir together the milk and vanilla.
• Creaming the butter and sugar: Put the butter into the bowl of stand mixer. Whirl the butter until it has spread out in the bowl. Add the sugar. Mix the butter and sugar together until the sugar has entirely disappeared into the butter and has come creamy.
• Finishing the batter: With the stand mixer running on low, add 1/3 of the dry ingredients. When there is no flour visible, add 1/2 the milk. Repeat, ending with the last of the dry ingredients. Carefully, scrape the cake batter into a large bowl.
• Beating the egg whites: Clean out the bowl of the stand mixer and dry it thoroughly. Add the egg whites. Turn on the stand mixer, with the whisk attachment on. Add the cream of tartar to the egg whites. Let the stand mixer run until the egg whites turn white and start to thicken. Pour in the sugar and continue whisking the egg whites until they have reached soft peaks.
• Folding in the egg whites: Pour 1/3 of the egg whites into the cake batter. Slowly, with sure strokes, use a rubber spatula to fold the egg whites into the cake batter. When there is no visible sign of egg whites left, pour another 1/3 of the egg whites. Continue doing this until the cake batter is fluffy and increased in volume. Stir in the last and stop stirring.
• Baking the cake: Pour the cake batter equally into the 2 cake pans. Slide them into the oven and bake until the top of the cakes has a little athletic jiggle, and a toothpick inserted into the middle comes out clean, 30 to 40 minutes.
• Allow the cakes to cool in the pan. Run a butter knife around the edges of the cake pans to loosen the cake. Carefully, turn the cakes onto cooling racks.
• Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

GLUTEN FREE WHITE TEXAS SHEET CAKE

Steps:

• Preheat oven to 375F and lightly grease a 15 x10" jelly roll pan.
• Bring butter and water up to a boil in a large saucepan, taking care not to scorch.
• Remove from heat; whisk in remaining cake ingredients until smooth.
• Pour into prepared baking pan.
• Bake for approximately 20 minutes or until cake is golden brown and tests done.
• Cool for 20 minutes.
• While cake is baking, bring milk and butter just to the boil in a medium saucepan, taking care not to scorch.
• Remove from heat.
• Add powdered sugar and almond extract; mix well and spread evenly over slightly cooled cake.

WHITE TEXAS SHEET CAKE

Steps:

• In a large saucepan, bring butter and water to a boil.
• Remove from the heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth.
• Pour into a greased 15x10 inch baking pan.
• Bake at 375 degrees for 20-22 minutes or until cake is golden brown and tests done.
• Cool for 20 minutes.
• Meanwhile, for frosting, combine butter and milk in a saucepan; Bring to a boil; remove from heat; add sugar and extract and mix well.
• Stir in walnuts; spread over warm cake.