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Gluten-Free Texas Sheet Cake

Make a sheet of this cake and you'll be snacking on a Texas treat for days. Pro-tip, get crazy with the frosting. It doesn't make you a bad person.

tito's vodka
  • Cake

  • 2 cups Blackbird Bakery Cake & Muffin Blend

  • 2 cups sugar

  • 1/4 tsp kosher salt

  • 4 Tbsp (heaping) cocoa powder

  • 2 sticks (16 Tbsp) unsalted butter

  • 1 cup boiling water

  • 1/2 cup buttermilk

  • 2 whole beaten eggs

  • 1 tsp baking soda

  • 1 Tbsp vanilla

  • 1/2 tsp cayenne pepper (optional)

  • ​Frosting

  • 12 Tbsp unsalted butter

  • 4 Tbsp (heaping) cocoa powder

  • 6 Tbsp milk

  • 1 tsp vanilla

  • 1 pound (minus 1/2 cup) powdered sugar

  • 1/2 cup finely chopped pecans (optional)

Directions

  • Preheat oven to 350 degrees.

  • Lightly grease a 9 x 13-inch sheet pan. Line the bottom with parchment paper.

  • In a mixing bowl, combine flour, sugar, and salt.

  • In a medium saucepan, melt butter. Add cocoa and then whisk together. Carefully add boiling water, whisk to combine, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

  • In a measuring cup, pour the beaten eggs into the buttermilk, followed by the baking soda, and vanilla. Whisk to combine. Stir buttermilk mixture into butter/chocolate mixture and mix until you can no longer see any flecks of dry ingredients. Add the Tito’s Handmade Vodka and stir just enough to combine. Pour the batter into sheet cake pan and bake at 350 degrees for 20 minutes.

  • While the cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Mix in milk, vanilla, and powdered sugar. Add pecans, stir to combine, and pour over warm cake.

  • Allow the cake to cool until the icing crackles (about 10 minutes) before cutting the cake into generous squares. This cake is delicious warm, but just as good right out of the fridge with a glass of cold of milk. Cake will keep up to a week in an airtight container.