love.
this year i have three valentines.
i’m so incredibly grateful for each of them.
“we love because he first loved us.” it’s true.
Texas Sheet Cake
Ingredients
Cake:
- 2 teaspoons golden flaxmeal
- 4 teaspoons very hot water
- 2 sticks butter
- 4 tablespoons cocoa
- 1 cup water
- 280 grams about 2 cups kumquat's all-purpose gluten-free flour
- 2 cups sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoons salt
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 2 large eggs
- Cooking spray
Frosting:
- 1 stick butter
- 6 tablespoons cocoa
- 1 pound powdered sugar
- 6 tablespoons milk
- 1 teaspoon vanilla
Instructions
- Preheat oven to 375°.
- Combine flaxmeal and hot water until a slurry forms.
- Combine butter, cocoa and water in a medium saucepan. Heat over medium heat until butter is melted and mixture is smooth.
- Combine flour, sugar, cinnamon, baking soda and salt in a large bowl. Combine buttermilk, vanilla and eggs. Add cocoa mixture to flour mixture, stirring well. Add flax slurry and buttermilk mixture to flour mixture; stir with a wire whisk until smooth.
- Pour batter into a 17-x 11- x 1-inch pan coated with cooking spray. Bake at 375° for 25-30 minutes or until wooden pick inserted in the center comes out clean.
- While cake bakes, combine butter and cocoa in a medium saucepan. Heat over medium heat until butter is melted. Remove from heat. Add sugar, milk and vanilla. Stir until smooth.
- After cake is removed from oven, pour icing mixture over warm cake. Working quickly, spread frosting completely over the top of the cake. Let cool.
- If desired, melt white chocolate morsels with a tad of coconut oil. Place melted chocolate in a zip-top bag. Snip corner of bag and pipe "love" over cake.
- Serve to someone you love.
